Roasted Vegetable Ragu

Name: Roasted Vegetable Ragu
Ingredients: Nonstick vegetable oil spray; 10 ounces fresh crimini mushrooms, quartered; 3 medium carrots, thinly sliced; 1 large onion, coarsely chopped; 1 large red bell pepper, cut into 1/2-inch dice; 1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice; 1 large parsnip, peeled, cut into 1/2-inch dice; 4 garlic cloves, sliced; 2 tablespoons extra-virgin olive oil; 3 teaspoons chopped fresh rosemary; 2 medium zucchini, trimmed, cut into 1/2-inch dice; 2 cups (or more) canned vegetable broth; 1 28-ounce can diced tomatoes in juice; 1/3 cup chopped fresh basil; 1/4 cup chopped fresh Italian parsley

15 ingredients

10 steps

Ingredients

Nonstick vegetable oil spray
10 ounces fresh crimini mushrooms, quartered
3 medium carrots, thinly sliced
1 large onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch dice
1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
1 large parsnip, peeled, cut into 1/2-inch dice
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh rosemary
2 medium zucchini, trimmed, cut into 1/2-inch dice
2 cups (or more) canned vegetable broth
1 28-ounce can diced tomatoes in juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley

Directions

1

Preheat oven to 400F.
2

Spray rimmed baking sheet with nonstick spray.
3

Spread mushrooms and next 6 ingredients in single layer on prepared sheet.
4

Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper.
5

Roast until vegetables are tender, stirring occasionally, about 1 hour.
6

Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well.
7

Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer.
8

Transfer ragu to bowl.
9

Mix basil, parsley, and 1 teaspoon rosemary into ragu.
10

Season with salt and pepper.