Side Pannel
Provencal Ragout
Provencal Ragout
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews, Vegetarian
Ingredients List
- 2 lg Eggplants; cut into 1 1/2"
- -cubes
- 1 c Black olives in water
- 8 Plum tomatoes; quartered
- -lengthwise
- 1 lb New potatoes; quartered
- 2 pk Button mushrooms (10 oz ea)
- 2 lg Yellow squash; cut into 1"
- -cubes
- 2 Red bell peppers; cut into
- -large chunks
- 4 Ribs celery; cut into 1/2"
- -pieces
- 1/4 c Dried thyme
- 1/4 c Dried basil
- 12 Whole garlic cloves
- 2 c Red wine
- 6 c Vegetable stock or water
- 1 ts Black pepper
Directions
Preheat oven to 375 deg.
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every 30
minutes. Add more wine or vegetable stock if liquid evaporates too quicly.
Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every 30
minutes. Add more wine or vegetable stock if liquid evaporates too quicly.
Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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