Free Recipe Provencal Ragout
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Provencal Ragout Recipe
2 lg Eggplants; cut into 1 1/2
-cubes
1 c Black olives in water
8 Plum tomatoes; quartered
-lengthwise
1 lb New potatoes; quartered
2 pk Button mushrooms (10 oz ea)
2 lg Yellow squash; cut into 1
-cubes
2 Red bell peppers; cut into
-large chunks
4 Ribs celery; cut into 1/2
-pieces
1/4 c Dried thyme
1/4 c Dried basil
12 Whole garlic cloves
2 c Red wine
6 c Vegetable stock or water
1 ts Black pepper
Provencal Ragout Preparation
Preheat oven to 375 deg. Combine all ingredients in a large roasting pan or casserole dish. Place in oven and cook, uncovered, for about 4 hours, stirring every 30 minutes. Add more wine or vegetable stock if liquid evaporates too quicly. Serve hot. Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg chol; 164 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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