vegetable ragout

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Cooking receipe to make vegetable ragout under category General Recipes. You may find some video clips related to this receipe below.

vegetable ragout

eight slices thick sliced wholemeal bread

four tablespns olive oil

one aubergine trimmed and cut into chunks

l lb Ieeks trimmed and sliced

8oz small tomatoes skinned and guartered

14oz can artichoke hearts drained and halved

14oz can cannelloni beans drained

salt and freshly ground black pepper

1 1/2oz garlic butter

5oz fresh goats cheese diced

basil leaves to garnish

Heat the oil in a large pan.

Add the aubergine and leeks and cook stirring occasionally for five minutes.

Mix the pesto sauce into the vegetable stock and pour over the vegetables.

Cover and cook for fifteen minutes.

Add the tomatoes artichokes and cannelloni beans then cook a further five minutes to heat through.

Season to taste.

Meanwhile toast the bread.

Using a round cutter stamp out eight rounds.

Spread with garlicbutter then top each with a slice of goats cheese.

Put under a hot grill until golden then arrange on top of the vegetables.

Garnish with basil leaves and serve.

Serves 4

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