Vegetable Ragout

No matter what we think the SPRING is on its way! I’m sure many of you simply can’t wait also for all the cooking related reasons. Spring equals fresh fruits and vegetables again on our tables, and first of all the variety that most of us miss so much during the winter time. Believe it or not- I know it’s difficult- looking at the amount of bacon I use in my recipes- I’m “almost” vegetarian… What does it mean? About two years ago I changed completely my eating habits. In general- definitely less meat, or none, replaced by vegetables. So you can probably imagine that during all this time I had to develop a few dishes, which could substitute all the nutrients coming from meat. My only weakness is Chinese, but this is a subject for another post…

Here there is a recipe for a vegetable ragout, which I make at least once a week. We love it and we eat it as often as we can. It’s tasty, simple and very easy to make. You can serve it with some bread and a glass of wine- rose probably would be a good choice.



For two people, preparation time- 20 min, cooking time- around 40 min

  1. 2 onions
  2. 5 carrots
  3. 1 courgette
  4. 3 tomatoes
  5. 3 potatoes
  6. olive oil
  7. salt and pepper
  8. rosemary, thyme
  9. water if necessary


Grease a fry pan with some olive oil. Dice the onions in strips, stir them for a few minutes. In the meantime dice the carrots and add them to the fry pan. Stir everything for about 10 minutes. If you think there is a need add some water.


When the carrots get soft add the sliced potatoes and courgettes. Stir your ragout for another 10-15 minutes, and remember to add some water if you think it might get burnt. Also add some rosemary and thyme, and some salt and pepper.


As the last thing add sliced tomatoes and stir the ragout for another 10-15 minutes. It depends whether the carrots and potatoes are cooked properly, and once they are the ragout it ready.



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