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    You are in: Home / Recipes / Vegetable Ragout Recipe
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    Vegetable Ragout

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on September 10, 2005

      Picked this recipe as a great way to clear the vegetable bin at the end of the week. Odd reason but I am so pleased I did. This turned out to be one of those dishes that makes you wish one could share the smell of the dish, not just a picture. The wonderful smell of the simmering sauce permeated throughout the kitchen and left me eagerly anticipating the final result. It did not dissapoint. The careful inclusion of the vegeables left each one perfectly prepared and not overdone. I added my potatoes about 9 minutes before finishing so they could absorb the sauce. Caroline is right the sauce is the star. The suggested bread should be an ingredient as you won't want to miss a drop. Well worth a trip to the gym to later to enjoy and extra piece. The two small changes was that I cut the oil to 2 teaspoons and omitted the salt. Thanks Bunny Mom!!

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    • on May 04, 2009

      Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing.

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    • on February 04, 2009

      Wonderful meal. But then, I never met a Moosewood recipe that I didn't like! Next time I think I will leave out the potatoes, as called for, and serve with garlic smashed potatoes. Either way it's a great dish.

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    • on February 11, 2008

      So very YUMMY! My hubby and I loved this, the kids - not so much. I omitted the mushrooms (blah), I didn't have molasses so I used honey. I served it over cauliflower milllet mash (instead of potatoes, try it!) with a salad and garlic bread. Just had some leftovers. SOOOOOO Good! Thanks for the keeper of a recipe

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    • on January 04, 2007

      I really wanted to love this but it just did not do much for me. My family did not like it at all. I thought it was just ok. I followed the directions exactly except left out the mushrooms as no one except me likes them. Sorry.

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    • on December 19, 2006

      This makes a very good stew. My meat-loving husband even had seconds! I served this recipe over mashed potatoes, which was a good combination. It would also be good with cornbread or biscuits on the side. I will definitely be making this one again. The leftovers were delicious the next day.

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    • on October 18, 2006

      This was soooo delicious! I served it over oven-roasted potatoes in their skins, with ricotta cheese on top.

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    • on May 16, 2006

      Like all the other reviewers, we loved this recipe! The sauce is delicious and the meal so healthy and easy. Thank you Bunny Mom for a 5 star recipe!

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    • on December 23, 2005

      After reading the reviews, I was SO looking forward to trying this. And I was absolutely delighted by just how wonderfully flavoursome it was. I served this at a casual family dinner and everyone totally l-o-v-e-d it. Even though there were potatoes in the ragout, I served it with Divinemom5’s Basil Mashed Potatoes Pumpkin Butter, which was great for mopping up the fabulous vegetable ragout sauce. I made this exactly to the recipe except for halving the oil, omitting the salt and doubling the garlic. Just sensational! Requests all around that I make this again, which I shall certainly be doing! Thank you so much, Bunny Mom, for sharing this sensational recipe.

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    • on November 21, 2005

      This was wonderful! The sauce is to die for! I licked the bowl clean and then went back for seconds! I cut the oil in half and did not add salt. This is a truly wonderful recipe!

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    • on November 17, 2005

      I can only echo the other reviewers--delicious, with a wonderful sauce. Instead of bread, I opted for polenta (or, in African terms, Ugali) to sop up the wonderful sauce. Really a wonderful main dish, rich and satisfying.

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    • on September 01, 2005

      This is adult comfort food, with a vengence! Wonderful flavours and red wine too. I had to substitute aubergine for zucchini because unfortunately the slugs got to my plants before I did (I did manage to find one tiny courgette though)! However, the sauce is the real star of this recipe, so a combination of any Mediterranean vegetables would be great. We had it with French bread as suggested.

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    Nutritional Facts for Vegetable Ragout

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 345.6
     
    Calories from Fat 69
    20%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1113.1 mg
    46%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 8.3 g
    33%
    Sugars 14.5 g
    58%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    vegetable stock

    Detailed Nutrition Values About Nutrition Info

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