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Italian Vegetable Ragout

Italian Vegetable Ragout recipe image
This Italian Vegetable Ragout is a vibrant and wholesome side dish that celebrates the natural flavors of fresh produce. By slowly sautéing robust vegetables like potatoes, carrots, and cauliflower in olive oil, then simmering them with aromatic herbs, you create a deeply savory and texturally interesting meal. The addition of chickpeas provides a satisfying protein boost, while Brussels sprouts and Swiss chard add a nutritious green component. Marjoram infuses the dish with a subtle, earthy fragrance typical of classic Italian cooking. Perfect for pairing with grilled meats or enjoying on its own, this ragout is ideal for family dinners, potlucks, or as a make-ahead side that tastes even better the next day. It’s a simple, plant-based option that brings rustic charm to any table.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 262
Dietary: Vegan
Description
This Italian Vegetable Ragout is a vibrant and wholesome side dish that celebrates the natural flavors of fresh produce. By slowly sautéing robust vegetables like potatoes, carrots, and cauliflower in olive oil, then simmering them with aromatic herbs, you create a deeply savory and texturally interesting meal. The addition of chickpeas provides a satisfying protein boost, while Brussels sprouts and Swiss chard add a nutritious green component. Marjoram infuses the dish with a subtle, earthy fragrance typical of classic Italian cooking. Perfect for pairing with grilled meats or enjoying on its own, this ragout is ideal for family dinners, potlucks, or as a make-ahead side that tastes even better the next day. It’s a simple, plant-based option that brings rustic charm to any table.
Directions
  1. 1
    Cut the peeled potatoes into 1 1/2-inch cubes.
  2. 2
    Trim the Brussels sprouts, removing tough outer leaves, and cut them in half.
  3. 3
    Cut the cauliflower into large florets.
  4. 4
    Peel the carrots and cut them into 1-inch cubes.
  5. 5
    Trim the ends of the zucchini and slice it thickly on the diagonal.
  6. 6
    Remove the tough stems from the Swiss chard and tear the leaves into bite-size pieces.
  7. 7
    Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  8. 8
    Add the chopped onion and celery, sautéing until softened and translucent, about 5 minutes.
  9. 9
    Add the garlic and cook for another minute until fragrant.
  10. 10
    Stir in the potatoes, carrots, cauliflower, and Brussels sprouts. Sauté for 5 minutes to lightly brown the vegetables.
  11. 11
    Add the zucchini, chickpeas, salt, pepper, and marjoram (fresh or dried).
  12. 12
    Pour in about 1/2 cup of water or vegetable broth to create steam.
  13. 13
    Cover and simmer for 20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
  14. 14
    Uncover and add the torn Swiss chard leaves.
  15. 15
    Toss gently and cook for another 5 minutes until the chard is wilted but still bright green.
  16. 16
    Taste and adjust seasoning with more salt or pepper if needed.
  17. 17
    Serve warm as a side dish.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 262kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.5g8%
Sodium 205mg9%
Total Carbohydrate 38.5g13%
Dietary Fiber 8.5g34%
Sugars 4.5g
Protein 7.5g15%

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

Read it online: https://www.chefs-mate.com/recipe/italian-vegetable-ragout/