SUMMER VEGETABLE RAGOUT

Summer vegetable ragout image

This rustic French-style side dish makes the most of seasonal veg

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 10

Ingredients

10 ripe tomatoes
8 tbsp olive oil
4 garlic cloves , crushed
4 carrots , cut into batons
6 thyme sprigs
4 bay leaves
300ml white wine
1kg frozen petits pois
3 bunches spring onions , sliced
2 x 280g jars artichoke hearts , drained

Steps:

Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.59 milligram of sodium