LibreRecipes

Vegetable Ragoût

Rating

Comfort food at its healthiest. Serve this colorful one-dish meal over couscous or rice. Garnish with fresh basil.

1 tsp olive oil

1 medium onion, chopped

1 red or yellow bell pepper, cored, seeded and chopped

2 stalks celery, sliced

2 large carrots, thinly sliced

1 cup green beans, cut into 1-inch lengths

1 1/2 cups halved cherry tomatoes

1 cup frozen peas

1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered

2 cloves garlic, peeled and chopped

1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon

3/4 cup tomato juice (or vegetable broth)

1 cup shredded baby spinach leaves

Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.