Roasted Vegetable Ragu Recipe

Name: Roasted Vegetable Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 10 ounces fresh crimini mushrooms, quartered; 3 medium carrots, thinly sliced; 1 large onion, coarsely chopped; 1 large red bell pepper, cut into 1/2-inch dice; 1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice; 1 large parsnip, peeled, cut into 1/2-inch dice; 4 garlic cloves, sliced; 2 tablespoons extra-virgin olive oil; 3 teaspoons chopped fresh rosemary; 2 medium zucchini, trimmed, cut into 1/2-inch dice; 2 cups (or more) canned vegetable broth; 1 28-ounce can diced tomatoes in juice; 1/3 cup chopped fresh basil; 1/4 cup chopped fresh Italian parsley

Servings: persons

Nonstick vegetable oil spray
10 ounces fresh crimini mushrooms, quartered
3 medium carrots, thinly sliced
1 large onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch dice
1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
1 large parsnip, peeled, cut into 1/2-inch dice
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh rosemary
2 medium zucchini, trimmed, cut into 1/2-inch dice
2 cups (or more) canned vegetable broth
1 28-ounce can diced tomatoes in juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley

1
Preheat oven to 400F.
2
Spray rimmed baking sheet with nonstick spray.
3
Spread mushrooms and next 6 ingredients in single layer on prepared sheet.
4
Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper.
5
Roast until vegetables are tender, stirring occasionally, about 1 hour.
6
Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well.
7
Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer.
8
Transfer ragu to bowl.
9
Mix basil, parsley, and 1 teaspoon rosemary into ragu.
10
Season with salt and pepper.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 10 ounces fresh crimini mushrooms, quartered, 3 medium carrots, thinly sliced, 1 large onion, coarsely chopped, and more.

Yes, Roasted Vegetable Ragu falls under the Soups & Stews 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.

Roasted Vegetable Ragu

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