Summer Vegetable Ragout

1. 1

   In a 12-inch heavy skillet saute garlic in oil over moderately high heat, stirring just until fragrant.

2. 2

   Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and saute, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.

3. 3

   Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender.

4. 4

   Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.

5. 5

   Season ragout with salt and pepper and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.