Provencal Ragout Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants, cut into 1 1/2" cubes
1 cup: Black olives in water,
8: Plum tomatoes, quartered lengthwise
1 lbs: New potatoes, quartered
2 package: Button mushrooms, 10 oz ea
2 large: Yellow squash, cut into 1" cubes
2: Red bell peppers, cut into large chunks
4 Ribs: celery, cut into 1/2" pieces
1/4 cup: Dried thyme,
1/4 cup: Dried basil,
12: Whole garlic cloves,
2 cup: Red wine,
6 cup: Vegetable stock or water,
1 tsp: Black pepper,
Directions:
Preheat oven to 375 deg.
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every
30 minutes. Add more wine or vegetable stock if liquid evaporates too
quicly. Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every
30 minutes. Add more wine or vegetable stock if liquid evaporates too
quicly. Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp