Roasted vegetable ragout over quinoa or sauteed greens

This recipe eats like a hearty ratatouille.  Hot, filling, and homey, it’s the perfect recipe to serve for the men in your family who need something hearty.  It can be made ahead of time and keeps for up to 4 days in your fridge.  I prefer to eat it over quinoa (try the black quinoa or red quinoa varietals, which are the healthiest kinds), but you can use brown rice if you prefer.  Quinoa is a healthier grain than rice though, and has a nice chewy texture to it. 

If you are cleansing and/or trying to increase your veggie consumption, try it over sauteed greens such as spinach, Swiss chard, or kale.  Simply throw 4 handfuls of coursely chopped leaves into a saute pan with 1 minced garlic clove and a tablespoon of olive oil.  Saute for 2 minutes and serve with ragout on top.

This recipe was modified from a Bon Appetit recipe from November 2003.

6-7 servings



3/4 lb. fresh crimini mushrooms, quartered or cut into thick wedges (use button mushrooms if you can’t find crimini)

3 large carrots, thinly sliced

1 large onion, coarsely chopped

1 large red bell pepper, cut into 1/2 inch pieces

1 large fresh fennel bulb, trimmed and cut into 1/2 inch pieces

1 large parsnip, peeled and cut into 1/2 inch pieces

3 garlic cloves, sliced

3 T. extra-virgin olive oil

4-5 t. chopped fresh rosemary

2 medium zucchini, trimmed and cut into 1/2 inch pieces

1 c. (or more) vegetable broth

1 28-oz. can diced tomatoes in puree or juice

1 15-oz. can garbanzo beans (chickpeas), drained and rinsed

1/3 c. fresh basil

1/4 c. chopped Italian parsley


3 c. black or red quinoa (use plain quinoa if you can’t find the black or red varietals)

6 c. water

2 T. extra-virgin olive oil

Salt (Celtic sea salt is suggested)




Preheat oven to 400 degrees.  In a large baking pan (13″ x 9″ suggested), spread mushrooms, carrots, onion, red bell pepper, fennel, parsnip, and garlic cloves in thin layer.  Drizzle with 3 T. olive oil, and sprinkle with 3 t. chopped rosemary.  Sprinkle with salt and pepper.  Mix with hands until vegetables are well-coated.  Roast until vegetables are tender, stirring occasionally, about 35-40 minutes. 

Add zucchini, 1 c. vegetable broth, and can of tomatoes (with puree/juices) to the vegetables.  Stir to blend well.  Put back into oven and roast for an additional 15-20 minutes, stirring occasionally, until zucchini are tender and the juices start to thicken slightly (add more broth if liquid evaporates too quickly). 

Meanwhile, put quinoa into saucepot and add 6 c. water.  Put lid on and bring to a boil; reduce heat to low and simmer for approximately 10 minutes, or until water evaporates.  Turn off heat.  Drizzle 2 T. olive oil over quinoa and sprinkle with salt; fluff with fork to mix.  Keep lid on pot to keep qiunoa warm until ready to serve.

When zucchini is tender, transfer vegetable ragout to bowl and add garbanzo beans.  Mix basil, parsley, and 1 t. rosemary into ragout.  Season with salt and pepper.  Mix gently with spoon.  Serve hot over quinoa or sauteed greens.


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