SUMMER VEGETABLE RAGU

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Ingredients:

  • 2 Tablespoons EVOO

  • 2 each Japanese egg plant, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced (or other summer squash)
  • 4 cloves garlic, sliced
  • 2 medium shallots, minced
  • 1/2 cup mushrooms, crimini or market
  • 2 cups cherry tomatoes, fresh
  • 1/4 cup parsley, chopped
  • Seasonging to taste (Salt, pepper, coriander)
  • 1 Tablespoon Balsamic vinegar
  • 2 tsp basil oil

Method:

Place oil in large heated saute pan; add eggplant and cook until slightly browned and soft, about 2-4 minutes. Add remaining vegetables, garlic and shallots, cook 2-3 minutes. Add parsley and adjust seasonings; finish with vinegar and basil oil.




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