Spring Vegetable Ragout - Crock Pot

By Hester

Ingredients

• 1 Tbsp. olive oil
• 2 leeks, thinly sliced
• 3 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1 2/3 cups frozen corn
• 8 oz yellow zucchini, halved lengthwise and cut into 1/2 inch pieces
• 1 cup vegetable broth
• 1/2 cup frozen shelled edamame
• 1 pkg. 4 oz. shredded carrots
• 1 tsp. dried tarragon
• 1 tsp. dried basil
• 1 tsp. dried oregano
• salt and black pepper
• parsley

Details

Servings 6

Preparation

Step 1

Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. transfer to crock pot.
Add tomatoes, corn, squash, broth, edamame, carrots, tarragon, basil and oregano; mix well.

Cover; cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender. Season to taste with salt and pepper. Garnish with parsley.