Roasted Summer Vegetable Ragout (Vegetarian) Recipe

Name: Roasted Summer Vegetable Ragout (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints Whole Cherry Tomatoes; 1 whole Small Eggplant, Finely Chopped; 1 whole Yellow Squash, Finely Chopped; 1 whole Small Zucchini, Finely Chopped; 1/2 whole Onion, finely chopped; 4 Tablespoons Butter, Divided; 3 cloves Minced Garlic; 4 Tablespoons Tomato Paste; 1 cup Vegetable Or Chicken Stock, Plus More If Needed; Salt, Pepper, And Crushed Red Pepper, To Taste; Cooked Pasta, Cottage Cheese, Parmesan, And Fresh Basil, For Serving (optional)

Servings: persons

2 pints Whole Cherry Tomatoes
1 whole Small Eggplant, Finely Chopped
1 whole Yellow Squash, Finely Chopped
1 whole Small Zucchini, Finely Chopped
1/2 whole Onion, finely chopped
4 Tablespoons Butter, Divided
3 cloves Minced Garlic
4 Tablespoons Tomato Paste
1 cup Vegetable Or Chicken Stock, Plus More If Needed
Salt, Pepper, And Crushed Red Pepper, To Taste
Cooked Pasta, Cottage Cheese, Parmesan, And Fresh Basil, For Serving (optional)

1
Preheat broiler.
2
Arrange cherry tomatoes on a baking sheet with parchment paper or cooking spray in a single layer.
3
Use 2 sheets if you need to.
4
Arrange eggplant, squash, and zucchini on a separate baking sheet in the same way.
5
Working in batches, broil all the veggies for 1020 minutes until blistered and blackened in spots.
6
When veggies are done, add chopped onion and 2 tablespoons butter to a large skillet over medium heat.
7
Cook onion for 3 minutes to soften slightly, then add garlic and tomato paste.
8
Stir for 2 minutes, then add stock and blistered veggies.
9
Stir sauce together and let simmer for 15 minutes to thicken, then add the remaining butter.
10
Taste, and add salt, pepper, and crushed red pepper to your preference.
11
Season liberally, since there are no canned tomatoes in this dish.
12
Serve over pasta and with any other accompaniments you enjoy.
13
Eat!

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pints Whole Cherry Tomatoes, 1 whole Small Eggplant, Finely Chopped, 1 whole Yellow Squash, Finely Chopped, 1 whole Small Zucchini, Finely Chopped, and more.

Yes, Roasted Summer Vegetable Ragout (Vegetarian) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Summer Vegetable Ragout (Vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions