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Quick Vegetable Ragoût

March/April 1993

Your rating: None Average: 3 (1 vote)

Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes.


Quick Vegetable Ragoût Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1/4 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 160 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 7 g protein; 11 g fiber; 275 mg sodium; 491 mg potassium.

Nutrition Bonus: Vitamin A (17% daily value), Vitamin C (38% dv), Folate (41% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 1/2 vegetable


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