Best 2 Roasted Vegetable Ragù Recipes

Roasted vegetable ragù is a hearty and flavorful dish that is perfect for a weeknight meal. This recipe uses a variety of fresh vegetables, roasted until they are caramelized and sweet, and then simmered in a rich tomato sauce. The result is a delicious and satisfying dish that can be served over pasta, rice, or polenta.

Here are our top 2 tried and tested recipes!

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù

Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù image

Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 11

Ingredients

6 cups (or more) canned vegetable broth
3 tablespoons extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
Roasted Vegetable Ragù

Steps:

Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

ROASTED VEGETABLE RAGù

Roasted Vegetable Ragù image

Categories Mushroom Tomato Vegetable Side Roast Low Fat Vegetarian Low/No Sugar Basil Fennel Fall Healthy Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

Nonstick vegetable oil spray
10 ounces fresh crimini mushrooms, quartered
3 medium carrots, thinly sliced
1 large onion, coarsely chopped
1 large red bell pepper, cut into 1/2-inch dice
1 large fresh fennel bulb, trimmed, cut into 1/2-inch dice
1 large parsnip, peeled, cut into 1/2-inch dice
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh rosemary
2 medium zucchini, trimmed, cut into 1/2-inch dice
2 cups (or more) canned vegetable broth
1 28-ounce can diced tomatoes in juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley

Steps:

Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.

Tips:

- Vegetables: Choose firm, brightly colored vegetables for roasting. Root vegetables like carrots and potatoes, cruciferous vegetables like broccoli and cauliflower, and hearty vegetables like squash and bell peppers all work well. - Roasting: Toss the vegetables with olive oil, salt, and pepper. Roast at a high temperature (425°F or 220°C) for 25-35 minutes, or until tender and slightly browned. - Herbs and Spices: Add herbs and spices to the vegetables before roasting for extra flavor. Some good options include rosemary, thyme, garlic powder, onion powder, and paprika. - Toppings: Once the vegetables are roasted, you can top them with a variety of things to add flavor and texture. Some good options include crumbled cheese, chopped nuts, seeds, or a drizzle of balsamic vinegar.

Conclusion:

Roasted vegetable rag is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to get your daily dose of vegetables. With so many different ways to make it, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a healthy and flavorful meal, give roasted vegetable rag a try. You won't be disappointed.