Vegetable Ragout L’Orientale

(Linda Haupert’s potluck dish, recommended by a friend)

 

2-3 tomatoes, cut up

6-8 c vegetables such as small whole onions, carrots or celery cut into 1-2” pieces, fresh mushrooms, artichokes, small potatoes, eggplant pieces, peppers, summer squash, chopped jalapenos, chopped garlic cloves

 

Sauce:

½ c red wine

1 or more cloves garlic, minced

1 tsp lemon juice

¼ to ½ c butter

½ tsp fennel seed

½ tsp ground coriander

½ tsp sugar

½ tsp ground peppercorn

¼ tsp thyme

½ tsp salt

 

small bay leaf

 

Place vegetables in roaster.  Mix sauce ingredients in small saucepan and heat.  Pour over vegetables and bake for 45 minutes to 1 hour until tender.  Serve with noodles or rice.  Linda says she cooked hers on top of the stove in a large covered skillet.  She precooked the carrots and potatoes in the microwave so they would cook in a similar time to the other vegetables.  She also pre-browned some of the veggies such as onions and eggplant and added tofu.  The possibilities are endless with this.  Be creative with what you have.