Home Ordering Recipes Halal Links

Summer Vegetable Ragout

Cook the onions, with salt, in a covered 4 quart pan over low heat for about 2 hours until soft and transparent, without browning (if necessary, add a little water to keep them from coloring).

Add the squash and olives, and the oil and vinegar and cook for 1/2 hour. Add the tomatoes and herbs, and continue cooking for another hour or so, until everything is cooked through. Serve over rotelle or other pasta, with some grated parmigiano cheese on top.

Serves 6 as a main course, or 10-12 as a side dish.

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Jacques Williams and Robin Robar
Jacqro Farm
569 West Road
Greenville Center, NY 12176
(518) 966-4511