Summer vegetable ragout

Name: Summer vegetable ragout
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 10 ripe tomatoes; 8 Tbsps olive oil; 4 garlic cloves, crushed; 4 carrots, cut into batons; 6 thyme sprigs; 4 bay leaves; 300 milliliters white wine; 3 bunches spring onions, sliced; 2 x 280g jars artichoke hearts, drained; 1 kg frozen petits pois

Summer vegetable ragout could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe makes 12 servings with 142 calories, 1g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced side dish for The Fourth Of July. 1 person found this recipe to be scrumptious and satisfying. This recipe from BBC Good Food requires tomatoes, spring onions, petits pois, and carrots. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, take a look at these similar recipes: Summer Vegetable Ragout with Exotic Curry Sauce, Quail with Sweet Pean Oatmeal and Summer Vegetable Ragout, and Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries.

Instructions

Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes.

Ingredients you will need

Tomato

Seeds

Water

Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins.

Ingredients you will need

Carrot

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.

Ingredients you will need

Tomato

Thyme