Vegetable Ragout | Oklahoma State University

Ingredients

• 3 garlic cloves, minced
• 1 medium yellow onion, sliced thinly
• 1 tablespoon extra virgin olive oil
• 1 cup reduced sodium, fat free chicken broth
• 1-1/2 cups fresh or frozen corn kernels
• 1 cup baby lima, kidney or black beans
• Fresh or frozen*
• 1 cup shredded carrots
• 1/2 pound yellow squash, halved lengthwise and cut in 1/2-inch pieces (about 1-
• 1/4 cups)
• 3 cups cherry tomatoes, halved
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper