Quick Vegetable Ragout

Quick Vegetable Ragout

1 Review
From: EatingWell Magazine, Holiday Issue 1996

Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes. Make it a meal: Serve over Herbed Whole-Wheat Couscous for a vegetarian supper.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup dry white wine
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh basil, or parsley
  • 2 cloves garlic, minced
  • 2 cups frozen lima beans
  • 2 cups frozen artichoke hearts
  • 1 pint cherry tomatoes, quartered
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Preheat oven to 400°F. Prepare 4 pieces of parchment paper or foil for papillotes (see Tip).
  2. Whisk together wine, tomato paste, basil (or parsley) and garlic in a medium bowl. Add lima beans, artichoke hearts and cherry tomatoes; toss to coat. Season with salt and pepper.
  3. Open the papillotes and divide the vegetable mixture among them, placing it in the center of one half of each opened paper heart. Seal the packages and place them on a baking sheet; bake until the packages are puffed, 10 to 12 minutes. Transfer the packages to small individual plates and serve.
  • To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.

Nutrition information

  • Per serving: 142 calories; 1 g fat(0 g sat); 9 g fiber; 25 g carbohydrates; 6 g protein; 97 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 955 IU vitamin A; 17 mg vitamin C; 67 mg calcium; 2 mg iron; 256 mg sodium; 363 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ vegetable

Reviews 1

April 15, 2012
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By: fruitbowlk
tasty I made this dish for my lunch. It was full of veggies and favor. Pros: easy to cook, healty, convenient Cons: NA
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