Slow Cooker Vegetable Ragout

Vegetable Ragout

This vegetable ragout is an easy side dish to put into the slow cooker on a Sunday to have a vegetable dish throughout the week. Use whatever vegetables you may like, the heartier the better! I included the Outer Spice blend that we reviewed on the blog for this recipe.

Ingredients needed

1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup frozen corn
8 ounces zucchini, cut into 1/2 inch pieces
1 – 2 cups vegetable broth
1 cup tomato sauce
1 cup frozen, shelled edamame
3 – 4 carrots, cut into 1/2 inch pieces
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Outer Spice original spice blend
Salt and pepper to taste

Cooking instructions

Heat the oil in a large skillet over medium heat. Add leeks and garlic. Cook and stir until fragrant. Transfer to a slow cooker. Add the remaining ingredients to slow cooker and mix well. Cover and cook on low 6 – 8 hours, or high 3 – 4 hours. Season your vegetable ragout to taste with additional salt and pepper as needed.

Recipe and photo by Michelle

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