Harvest Vegetable Ragout

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This delicious vegetarian meal is perfect for a cool winter day. the recipe is from cooking light.

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Steps

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Heat 1 tablespoon oil in a dutch oven over medium high heat.

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Combine squash and next 5 ingredients and saut for 8 minutes or until lightly browned , stirring frequently.

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Add bay leaves and thyme sprigs , and stir in tomato paste.

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Stir in flour and wine , reduce heat to medium-low , and cook for 5 minutes.

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Stir in the broth and chickpeas.

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Cover and simmer 20 minutes or until vegetables are tender.

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Stir in 1 / 2 teaspoon salt , pepper , and chopped parsley.

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Discard bay leaves and thyme.

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Heat 2 teaspoons oil in large nonstick skillet over medium-high heat.

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Add sliced mushrooms , and cook 5 minutes , stirring constantly.

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Sprinkle with 1 / 4 teaspoon salt.

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Serve ragout over mushrooms.

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Garnish with additional thyme sprigs , if desired.

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Ingredients

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olive oil, butternut squash, leeks, carrots, parsnips, celery, garlic cloves, bay leaves, fresh thyme sprigs, tomato paste, all-purpose flour, dry red wine, vegetable broth, chickpeas, salt, black pepper, fresh parsley, portabella mushroom caps