Best 2 Roasted Vegetable Ragù Recipes
Immerse yourself in a culinary journey with our roasted vegetable rag, a vibrant and delectable dish that tantalizes your taste buds. This irresistible ragout showcases a symphony of roasted vegetables, slow-cooked in a rich tomato sauce, creating a harmonious blend of flavors and textures. From the earthy sweetness of roasted carrots and parsnips to the vibrant crunch of bell peppers and zucchini, each vegetable contributes its unique character to this hearty and flavorful dish. Whether you serve it as a comforting main course over fluffy mashed potatoes or as a delightful accompaniment to grilled meats, this roasted vegetable rag is sure to leave a lasting impression.
Additional Recipes to Explore:
- **Easy Ratatouille**: Embark on a Provencal adventure with this classic French dish. Savor the medley of tender vegetables, simmered in a fragrant tomato sauce, capturing the essence of sun-kissed Mediterranean flavors.
- **Roasted Vegetable Pasta**: Experience a symphony of flavors in this vibrant pasta dish. Roasted vegetables, tossed with al dente pasta and a zesty sauce, create a delightful harmony of textures and tastes.
- **Vegetable Curry**: Dive into the aromatic depths of Indian cuisine with this flavorful vegetable curry. A symphony of roasted vegetables, simmered in a creamy coconut-based sauce infused with exotic spices, promises a culinary journey to remember.
WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
- Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
- Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.
ROASTED VEGETABLE RAGù
Categories Mushroom Tomato Vegetable Side Roast Low Fat Vegetarian Low/No Sugar Basil Fennel Fall Healthy Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
- Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your roasted vegetable rag is packed with flavor and nutrients.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious roasted flavor.
- Use a variety of vegetables. This will add color, texture, and flavor to your rag.
- Season the vegetables well. Use a combination of salt, pepper, herbs, and spices to taste.
- Cook the rag slowly. This will allow the flavors to develop and meld together.
- Serve the rag with your favorite sides. Roasted vegetable rag can be served with rice, pasta, bread, or potatoes.
Conclusion:
Roasted vegetable rag is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables and it is also a healthy and affordable meal option. With a little planning and preparation, you can easily make a delicious roasted vegetable rag that your whole family will love.
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