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main Vegetable ragu

A chunky, savory garden vegetable ragu is perfect to end your work day. Your family will surely love this hearty yet meatless dish; they will never guess it’s actually good for them! And the best part is- it’s super easy to make: basically chopping, dropping, simmering and enjoying!!! Comfort food made so easy and healthy….


Ragu from Vegetables

Servings: 4-6


2 Tbsp. olive oil

1 onion, medium-chopped

3 garlic cloves, chopped

1 (14 ounce) can diced tomatoes or 2 small fresh tomatoes- diced

2 carrots, sliced

2 medium potatoes, peeled and cut in 1 inch cubes

1/2 bunch parsley, coarsely chopped

2 medium zucchini, cut in 1/2 inch dice

1 medium eggplant, cut in 1/2 inch dice

1 cup chicken broth

1/2 tsp. cumin

1 tsp. sweet paprika

Salt and pepper to taste

Vegetable ragu pictures1


In a large sauté pan or Dutch ovenheat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, for about 4 minutes.

Add garlic and cook, stirring 1-2 minute. Add tomatoes, carrots, potatoes and eggplant. Add chicken broth and season with salt and pepper. Reduce heat to medium. Cover and simmer for about 15 minutes.

Add zucchini and stir. Cover and cook for about 10 minutes.

Add chopped parsley, turn off the heat and serve with fresh crusty bread.