Summer Vegetable Ragout Recipe

Name: Summer Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee; 2 cups diced red onions; 2 cups corn (preferably fresh off the cob); 2 cups sugar snap peas, whole; 4 medium tomatoes, chopped; 2 cups cremini mushrooms, thinly sliced; 1/2 a small habanero pepper, deseeded and very finely minced; 2 ounces feta cheese, crumbled; 1 teaspoon salt; fresh black pepper

Servings: persons

2 tablespoons ghee
2 cups diced red onions
2 cups corn (preferably fresh off the cob)
2 cups sugar snap peas, whole
4 medium tomatoes, chopped
2 cups cremini mushrooms, thinly sliced
1/2 a small habanero pepper, deseeded and very finely minced
2 ounces feta cheese, crumbled
1 teaspoon salt
fresh black pepper

1
Warm a deep saute pan over medium heat.
2
Add the ghee and allow to melt.
3
Add the onion and habanero and saute until translucent. About 5 minutes.
4
Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
5
Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
6
Salt and pepper to taste and serve with quinoa and a salad.

640

kcal

Calories

Fat

141

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 10 ingredients. The key ingredients include: 2 tablespoons ghee, 2 cups diced red onions, 2 cups corn (preferably fresh off the cob), 2 cups sugar snap peas, whole, and more.

Yes, Summer Vegetable Ragout falls under the General 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.

Summer Vegetable Ragout

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