Vegetable Ragoût Recipe
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 red or yellow bell pepper, cored, seeded and chopped
- 2 stalks celery, sliced
- 2 large carrots, thinly sliced
- 1 cup green beans, cut into 1-inch lengths
- 1 1/2 cups halved cherry tomatoes
- 1 cup frozen peas
- 1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
- 2 cloves garlic, peeled and chopped
- 1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
- 3/4 cup tomato juice (or vegetable broth)
- 1 cup shredded baby spinach leaves
- Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.
