Pronounced “ragu”, the ragout is a venerable way to prepare a mix of ingredients to enhance their flavors, and this dish epitomizes that tradition. As each vegetable is prepared in its own way, the smells will fill the kitchen, and the combination of earthy parsnips, dense cremini, the licorice taste of fennel and the French accent of spices will live up to the aroma. At its base, this is a stew, and a great way to use, and preserve, fresh vegetables.

Yield: 8 4oz portions 
Prep Time: 20 minutes 
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes  

2/3 cup carrots, bias cut 1/4 inch
1/2 cup red bell pepper, large dice
1 tablespoon olive oil
1/2 cup yellow onions, medium dice
1 teaspoon tomato paste
1/8 teaspoon red pepper flakes
1 teaspoon rosemary, minced
1 cup zucchini squash, large dice
1/2 teaspoon oregano
2/3 cup parsnips, bias cut 1/4 inch
1 cup fennel, large dice
2 cups cremini mushrooms, quarter
1 teaspoon garlic, chopped
1 tablespoon fresh basil, chiffonade
3/4 teaspoon fresh thyme, chopped
1 cup vegetable broth/extra for sautéing
1 cup petit low sodium tomatoes in juice
1 tablespoon fresh Italian parsley, chopped

1. Preheat the oven at 400 degrees F. 
2. Follow the instructions next to the ingredients.
3. On a prepared sheet pan, spray the first four ingredients with pan coating cooking spray and bake at 400 for 25-30 minutes or until golden brown. In a medium-sized casserole dish, add the olive oil and sauté the mushrooms, adding water or vegetable broth to avoid burning; cook until soft. Add the onions and garlic and cook until translucent. 
4. Follow with the rosemary, oregano, chili flakes, vegetable broth, tomatoes, zucchini squash and roasted vegetables. Simmer for 8-12 minutes.
5. Remove from the heat and fold in fresh parsley and basil.

NUTRITIONAL DATA: calories 45, total fat 1.5g, sat fat 0.2g, cholesterol 0.0mg, sodium 82.0, carbohydrates 7.3g, fiber 1.4g, sugar 0.8g, protein 1.6g 

Created by Chef Edwin Cabrera, Copyright © AdventHealth Press