Harvest Vegetable Ragout

Celebrate the flavors of the season with this hearty Harvest Vegetable Ragout, a vibrant medley of fall-inspired vegetables simmered to perfection in a rich, herb-infused broth. Packed with tender butternut squash, baby potatoes, zucchini, and leafy greens like kale or spinach, this soulful dish is the ultimate comfort food. Enhanced with aromatic thyme, rosemary, and a hint of garlic, this one-pot recipe is as nourishing as it is flavorful. Whether enjoyed on its own, served over fluffy quinoa, or paired with crusty bread for dipping, this vegetable ragout is an easy, wholesome way to savor the bounty of the harvest season. Plus, it's vegan, gluten-free, and perfect for meal prep!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 medium, peeled and sliced into rounds carrots
• 2 sliced celery stalks
• 2 cups, peeled and diced butternut squash
• 1 large, diced zucchini
• 2 cups, quartered baby potatoes
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 3 cups, roughly chopped kale or spinach
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoons (adjust to taste) black pepper
• 0.25 cup, chopped (optional garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the carrots, celery, butternut squash, zucchini, and baby potatoes. Stir well to coat the vegetables in oil.

Step 5

Pour in the vegetable broth and diced tomatoes, then stir to combine.

Step 6

Add the thyme sprigs, rosemary sprig, and bay leaf to the pot.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Remove the thyme sprigs, rosemary sprig, and bay leaf from the pot.

Step 9

Stir in the chopped kale or spinach and cook for an additional 5 minutes, or until wilted.

Step 10

Season the ragout with salt and black pepper to taste.

Step 11

Serve warm, garnished with fresh parsley if desired. Pair with crusty bread or serve over cooked grains such as rice or quinoa.

Nutrition Facts

Serving size	3677 grams (3677.0g)

Amount per serving	% Daily Value*
Calories	1906

Total Fat 68.50g	88%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 10.60g
Cholesterol 8mg	3%
Sodium 8170mg	355%
Total Carbohydrate 294.10g	107%
Dietary Fiber 62.80g	224%
Total Sugars 78.40g
Protein 60.10g	120%

Vitamin D 0IU	0%
Calcium 1731mg	133%
Iron 23mg	130%
Potassium 10080mg	214%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 11.8%

Carbs: 57.9%