Vegetable ragu is a hearty and flavorful dish that celebrates the vibrant colors and tastes of a variety of vegetables. This versatile ragu can be served over pasta, rice, or polenta, making it a wholesome and satisfying meal for vegetarians and vegans alike.
Vegetable Ragu
Vegetable ragu is a hearty and flavorful dish that celebrates the vibrant colors and tastes of a variety of vegetables. This versatile ragu can be served over pasta, rice, or polenta, making it a wholesome and satisfying meal for vegetarians and vegans alike.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper diced
- 2 zucchini diced
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1 can 14 oz tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add diced carrots, celery, bell pepper, zucchini, and minced garlic to the skillet. Cook for about 10 minutes or until the vegetables are softened.
- Pour in diced tomatoes and tomato sauce. Stir in dried oregano, dried basil, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat and let it cook for an additional 15-20 minutes, allowing the flavors to meld.
- Adjust seasoning if needed and garnish with fresh parsley before serving.