Summer Vegetable Ragout
- Ready In:
- 2 tablespoons ghee
- 2 cups diced red onions
- 2 cups corn (preferably fresh off the cob)
- 2 cups sugar snap peas, whole
- 4 medium tomatoes, chopped
- 2 cups cremini mushrooms, thinly sliced
- 1⁄2 a small habanero pepper, deseeded and very finely minced
- 2 ounces feta cheese, crumbled
- 1 teaspoon salt
- fresh black pepper
- Warm a deep sauté pan over medium heat.
- Add the ghee and allow to melt.
- Add the onion and habanero and saute until translucent. About 5 minutes.
- Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
- Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
- Salt and pepper to taste and serve with quinoa and a salad.
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