Tuscan Vegetable Ragout

Transport your taste buds to the sun-drenched hills of Italy with this vibrant Tuscan Vegetable Ragout, a hearty and wholesome dish bursting with Mediterranean flavors. This one-pot wonder combines tender zucchini, creamy eggplant, sweet red bell peppers, and earthy carrots, all simmered in a rich tomato and vegetable broth infused with aromatic rosemary, thyme, and garlic. Kalamata olives add a briny depth, while a handful of baby spinach adds a vibrant, fresh finish. Ready in just an hour, this plant-based ragout is perfect served over creamy polenta, hearty pasta, or with crusty bread for soaking up every last drop of its savory goodness. Simple, rustic, and packed with nutritious vegetables, this ragout is a comforting, flavorful feast for any occasion.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 2 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 medium eggplant, diced
• 4 cloves garlic cloves, minced
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 0.5 cup kalamata olives, pitted and chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 4 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 0.25 teaspoon red pepper flakes (optional)
• 0.25 cup fresh basil, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, until the vegetables begin to soften and the onion turns translucent.

Step 3

Stir in the zucchini, red bell pepper, and eggplant. Cook for an additional 5–7 minutes, stirring occasionally, until the vegetables start to caramelize slightly.

Step 4

Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Stir in the canned diced tomatoes (with their juices), vegetable broth, kalamata olives, rosemary, thyme, salt, black pepper, and red pepper flakes (if using).

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 7

During the last 5 minutes of cooking, stir in the baby spinach until wilted.

Step 8

Taste the ragout and adjust seasonings as needed.

Step 9

Remove the pot from heat and let the ragout rest for 5 minutes to allow the flavors to deepen.

Step 10

Ladle the Tuscan Vegetable Ragout into bowls and garnish with fresh chopped basil. Serve warm with crusty bread, polenta, or over pasta.

Nutrition Facts

Serving size	2662.5 grams (2662.5g)

Amount per serving	% Daily Value*
Calories	1468

Total Fat 96.50g	124%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 12.20g
Cholesterol 16mg	5%
Sodium 6701mg	291%
Total Carbohydrate 130.80g	48%
Dietary Fiber 50.00g	179%
Total Sugars 62.70g
Protein 32.40g	65%

Vitamin D 0IU	0%
Calcium 778mg	60%
Iron 18mg	99%
Potassium 5188mg	110%

*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: 57.1%

Protein: 8.5%

Carbs: 34.4%