Veggie Ragout

Name: Veggie Ragout
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 14 teaspoon red pepper flakes; 14 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced; 1 medium zucchini, medium diced; 14 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced; 1 (28 ounce) can plum tomatoes, chopped, juice reserved; 14 teaspoon dried basil or 1 teaspoon fresh basil, minced; 1 cup brown rice, cooked; 12 cup parmesan cheese, grated

11 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
14 teaspoon red pepper flakes
14 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
14 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 (28 ounce) can plum tomatoes, chopped, juice reserved
14 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked
12 cup parmesan cheese, grated

Directions

1

In a large hot saucepan heat oil.
2

Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant.
3

Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften.
4

Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender.
5

Serve over rice.
6

Top with Parmesan.