Summer Vegetable Ragout

* Exported from MasterCook *

Summer Vegetable Ragout

Recipe By : Gourmet July 1996
Serving Size : 6 Preparation Time :0:00
Categories : Gourmet Magazine Vegetables
To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves -- minced
3 tablespoons olive oil
12 scallions -- cut crosswise into
-- 1 1/2-inch-long pieces
1/2 pound baby zucchini -- halved lengthwise
1/2 pound baby yellow pattypan squash -- halved lengthwise
1 1/2 cups fresh corn
1 cup chicken broth
3 cups vine-ripened small cherry tomatoes -- halved
2 teaspoons chopped fresh tarragon leaves

In a 12-inch heavy skillet saute garlic in oil over moderately high heat, stirr
ing just until fragrant. Add scallions, zucchini, pattypan squash, corn, and s
alt and pepper to taste and saute, stirring occasionally, until zucchini and sq
uash are golden in spots, about 4 minutes.

Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender
. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes a
re softened.

Season ragout with salt and pepper and serve warm or at room temperature.

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