Recipe courtesy of Curtis Aikens

Basic Vegetable Ragout

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced

1 medium zucchini, medium diced

1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced

1 28-ounce can plum tomatoes, chopped, juice reserved

1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced

1 cup brown rice, cooked in 3 cups salted water

1/2 cup grated Parmesan cheese


  1. In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.