*  Exported from  MasterCook  *

                         Summer Vegetable Ragout

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cl            Garlic -- minced
   3      tb            Olive oil
  12                    Scallions -- cut crosswise into
                        - 1-1/2" long pieces
     1/2  lb            Baby zucchini --
                        - halved lengthwise
     1/2  lb            Baby yellow pattypan squash --
                        - halved lengthwise
   1 1/2  c             Fresh corn
   1      c             Chicken broth
   3      c             Vine-ripened small cherry
                        - tomatoes -- halved
   2      ts            Fresh tarragon leaves --
                        - chopped

In a 12" heavy skillet saute garlic in oil over moderately high heat,
stirring just until fragrant. Add scallions, zucchini, pattypan
squash, corn, salt, and pepper to taste and saute, stirring
occasionally, until zucchini and squash 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 are softened.

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

MC formatted by Barb at Possum Kingdom


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