Smoky Vegetable Ragout

The finished smoky vegetable ragout (Photo Credit: Adroit Ideals)

Smoky Vegetable Ragout. Plant-based meals can be really tasty. My fresh vegetable purchases are becoming more frequent as I move to a more plant-based diet. My smoky vegetable ragout takes advantage of whatever vegetables are in season. Smoked paprika spice adds a bit of smokiness and a nice kick to this dish.

Two tasty smoked paprikas (Photo Credit: Adroit Ideals)

So what is a “ragout”? Wikipedia defines it as a stew with meat, vegetables, and spices. Other definitions offer “a slowly cooked meat stew, with or without vegetables.” My Smoky Vegetable Ragout is a slowly cooked vegetable stew with a smoky flavor. Paprika is a sweet hot spice that is produced in several areas of the world. Spain is known for its smoked paprika spice.

Summer is a great time to buy local vegetables from your neighboring farmers’ markets. Spend a Saturday morning or afternoon browsing produce and other items and support your local farmers at the farmers’ markets in your area. And with the vast availablity of produce from other countries, you can usually find most vegetables year-round in grocery stores.

Slice up some veggies to start my smoky vegetable ragout. In this version, I used sweet onion, red bell pepper, zucchini, yellow squash, cremini mushrooms and garlic. Later, I add roasted grape tomatoes. You could also add canned or fresh diced tomatoes and some spinach or arugula leaves.

Ingredients for Smoky Vegetable Ragout (Photo Credit: Adroit Ideals)

I like to use olive oil or vegetable broth in this dish. Trader Joe’s has a nice “President’s Reserve” olive oil that tastes pretty good and is nicely priced. And I’m a big fan of Pacific’s organic vegetable broth when I don’t make my own broth.

Trader Joe’s President’s Reserve Olive Oil and Pacific Organic Vegetable Broth are two of my favorites (Photo Credit: Adroit Ideals)

Start by warming some olive oil or vegetable broth in a pan.

Warm some olive oil (Photo Credit: Adroit Ideals)

Saute some onion and red bell pepper until slightly caramelized then add some minced garlic.

Saute the onion and pepper (Photo Credit: Adroit Ideals)

Add zucchini and squash.

Add the zucchini and squash (Photo Credit: Adroit Ideals)

Deglaze the pan with some white wine.

Deglaze the pan with some white wine (Photo Credit: Adroit Ideals)

Add vegetable stock and simmer until the zucchini and squash have softened slightly.

Add vegetable stock and simmer (Photo Credit: Adroit Ideals)

Add the mushrooms and simmer a bit more.

Add the mushrooms (Photo Credit: Adroit Ideals)

When the mushrooms have softened, add the tomatoes and smoked paprika.

When the mushrooms have softened, add the tomatoes (Photo Credit: Adroit Ideals)

Simmer the vegetables until the liquid has mostly evaporated. At this point you could stir in some spinach or arugula until they have wilted slightly.

Saute until most of the liquid has evaporated (Photo Credit: Adroit Ideals)

The finished smoky vegetable ragout is ready to serve!

The finished smoky vegetable ragout (Photo Credit: Adroit Ideals)

Serve my Smoky Vegetable Ragout over rice with grilled fish.

Grilled Fish with Smoky Vegetable Ragout over Cauliflower Couscous (Photo Credit: Adroit Ideals)

Or make a flatbread with my smoky vegetable ragout, sausage, and dabs of goat cheese.

My Smoky Vegetable Ragout with Sausage and Goat Cheese baked on a Crispy Flatbread (Photo Credit: Adroit Ideals)

Additionally, you could use my Smoky Vegetable Ragout as a filling in a vegetable lasagna or garden vegetable quesadilla.



From the kitchen of A Food Lover’s Delight….

Smoky Vegetable Ragout

Be sure to use whatever vegetables are in season or available in your area.


2 T olive oil or 1/4 c vegetable broth
1 onion, peeled, halved and sliced into 1/2 inch half moons
1 red bell pepper, seeded and chopped
1 clove garlic, minced
1 zucchini, sliced into 1/4 inch thick rounds
1 yellow squash, sliced into 1/4 inch thick rounds
1/2 c dry white wine
2 c vegetable broth for simmering
8 oz. cremini mushrooms, stems removed, caps thinly sliced
2 c diced tomatoes (canned or fresh or roasted)
2 c fresh spinach or arugula (optional)
1 t smoked paprika or more, to taste
Salt and pepper


1. Warm the olive oil or vegetable broth over medium low heat in a skillet.
2. Add the onion and red bell pepper and saute until they start to caramelize.
3. Add the garlic and cook a few more minutes.
4. Add the zucchini and squash and then deglaze the pan with some white wine.
5. Add the vegetable stock and let simmer until the zucchini and squash have softened slightly.
6. Add the mushrooms and simmer until the mushrooms have softened.
7. Stir in the tomatoes and the smoked paprika.
8. Simmer until the liquid has evaporated, about 10 minutes. At this point you can add the optional spinach or arugula and stir until the leaves have wilted.
9. Season to taste with salt and pepper and serve!

Serves 2 as a side dish to a grilled chicken breast or a steak. Offer with my Simple Cucumber Salad and a crispy baguette.

Variations: You can add whatever vegetables that you like. Kale, collard greens, potatoes, cucumbers, carrots, corn, okra, broccoli, cauliflower, and cabbage are other options. My smoky vegetable ragout can be added to cooked pastas, rice, or grains. Use it on pizzas, in sandwich wraps, or as a topping for toasted baguette slices. The possibilities are endless.

Order some smoked paprika from (Copyright Adroit Ideals 2017)

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