Summer Vegetable Ragout

Name: Summer Vegetable Ragout
Ingredients: 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

10 ingredients

6 steps

Ingredients

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

Directions

1

Warm a deep saute pan over medium heat.
2

Add the ghee and allow to melt.
3

Add the onion and habanero and saute until translucent. About 5 minutes.
4

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.
5

Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
6

Salt and pepper to taste and serve with quinoa and a salad.