Vegetable ragout recipe And Books
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Vegetable ragout recipe and books|
So you would like to know how to make Vegetable ragout recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
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.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Vegetable ragout recepie. Check out these great recipe books and learn how to make Vegetable ragout!
View Recipe Books - Vegetable Recipe
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