Tuscan Vegetable Ragout

By Greywolf

For a heartier dish, add diced and browned tofu or serve with gluten-free pasta.

Ingredients

• 2 tsp olive oil
• 3 cloves garlic, minced
• 2 zucchini, halved lengthwise and cut in 1/2-inch slices
• 1x8 oz can diced tomatoes, undrained
• 2x15.5 oz cans cannellini beans, drained and rinsed
• 1x15 oz can artichoke hearts, quartered
• 2 Tbsp coarsely chopped Kalamata olives
• 1 Tbsp capers, coarsely chopped
• 1/4 cup fresh parsley or basil
• Salt and pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.

Add olives, capers and half the parsley. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.