Provencal Ragout

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Servings: 8 Difficulty: Advanced
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A hearty, slow-cooked vegetable stew bursting with the aromatic herbs and sun-ripened flavors of southern France.
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This rustic Provencal Ragout is a celebration of seasonal vegetables, slow-simmered to perfection in a rich red wine and vegetable stock broth. Large chunks of eggplant, potatoes, and summer squash meld with earthy mushrooms and sweet bell peppers, all infused with the classic fragrance of thyme and basil. The black olives add a salty, briny contrast that deepens the savory profile. It’s a deeply comforting, plant-based dish that tastes even better the next day. Perfect for cozy family dinners or as a make-ahead meal that feeds a crowd, this stew brings the warmth of a French countryside kitchen to your table without the fuss. Simple ingredients transform into a complex, soul-warming feast.

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Provencal Ragout

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 12.5

Description

This rustic Provencal Ragout is a celebration of seasonal vegetables, slow-simmered to perfection in a rich red wine and vegetable stock broth. Large chunks of eggplant, potatoes, and summer squash meld with earthy mushrooms and sweet bell peppers, all infused with the classic fragrance of thyme and basil. The black olives add a salty, briny contrast that deepens the savory profile. It&# 226;ÂÂs a deeply comforting, plant-based dish that tastes even better the next day. Perfect for cozy family dinners or as a make-ahead meal that feeds a crowd, this stew brings the warmth of a French countryside kitchen to your table without the fuss. Simple ingredients transform into a complex, soul-warming feast.

Ingredients

Directions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Cut the eggplants into 1 1/2-inch cubes.
  3. Quarter the plum tomatoes lengthwise and quarter the new potatoes.
  4. Clean the button mushrooms and cut them in half if large, or leave whole if small.
  5. Cut the yellow squash into 1-inch cubes.
  6. Slice the red bell peppers into large chunks.
  7. Cut the celery ribs into 1/2-inch pieces.
  8. Roughly chop the black olives.
  9. In a large roasting pan or deep casserole dish, combine the eggplant, tomatoes, potatoes, mushrooms, squash, bell peppers, celery, and olives.
  10. Scatter the dried thyme and basil over the vegetables.
  11. Add the whole garlic cloves to the pan.
  12. Pour in the red wine and vegetable stock, ensuring the vegetables are mostly submerged.
  13. Season generously with black pepper.
  14. Place the uncovered pan in the oven and roast for about 4 hours.
  15. Stir the vegetables gently every 30 minutes to ensure even cooking.
  16. Check the liquid level periodically; add more wine or stock if it evaporates too quickly.
  17. Once the vegetables are tender and the flavors have melded, remove from the oven.
  18. Serve hot, spooning plenty of the cooking liquid over the vegetables.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: provencal, ragout, vegetable stew, french cuisine, eggplant, slow cooked, vegan, vegetarian, thyme, basil, red wine, mushrooms, potatoes, summer squash, black olives, comfort food, herbs de provence, plant based, dinner, make ahead, rustic
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