Harvest Vegetable Ragout

This delicious vegetarian meal is perfect for a cool winter day. The recipe is from Cooking Light.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 5  teaspoons olive oil, divided
• 3  cups  diced and peeled  butternut squash
• 2  cups leeks, sliced 1/2-inch thick
• 1 1⁄2 cups carrots, sliced 1-inch thick
• 1 1⁄2 cups parsnips, sliced 1/2-inch thick
• 1  cup celery, sliced 1/2-inch thick
• 10  garlic cloves, halved
• 2  bay leaves
• 2  fresh thyme sprigs
• 1  tablespoon tomato paste
• 1  tablespoon all-purpose flour
• 1  cup dry red wine
• 1⁄2 cup vegetable broth
• 1 (19 ounce) can chickpeas, drained
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon black pepper
• 1⁄4 cup  chopped fresh parsley
• 6  portabella mushroom caps, sliced

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium high heat.
2. Combine squash and next 5 ingredients (squash through garlic) and sauté for 8 minutes or until lightly browned, stirring frequently.
3. Add bay leaves and thyme sprigs, and stir in tomato paste.
4. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
5. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender.
6. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
7. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt.
8. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.