Summer Vegetable Ragout
Ingredients
- 2 tablespoons ghee ⓘ
- 2 cups diced red onions ⓘ
- 2 cups corn (preferably fresh off the cob) ⓘ
- 2 cups sugar snap peas, whole
- 4 medium tomatoes, chopped
- 2 cups cremini mushrooms, thinly sliced ⓘ
- 1/2 a small habanero pepper, deseeded and very finely minced ⓘ
- 2 ounces feta cheese, crumbled
- 1 teaspoon salt ⓘ
- fresh black pepper ⓘ
Instructions
- Warm a deep saute pan over medium heat.
- Add the ghee and allow to melt.
- Add the onion and habanero and saute until translucent. About 5 minutes.
- Add the corn, peas and mushrooms. Stir gently and cook until the peas are bright green and the mushrooms have softened and released their juices. About 8 minutes.
- Add the feta and tomatoes and lower the heat to low for about a minute and then turn off.
- Salt and pepper to taste and serve with quinoa and a salad.
Nutrition & Diet Analysis (per serving)
422
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).