Roasted Summer Vegetable Ragout (Vegetarian)

• 2 pints Whole Cherry Tomatoes
• 1 whole Small Eggplant, Finely Chopped
• 1 whole Yellow Squash, Finely Chopped
• 1 whole Small Zucchini, Finely Chopped
• 1/2 whole Onion, finely chopped
• 4 Tablespoons Butter, Divided
• 3 cloves Minced Garlic
• 4 Tablespoons Tomato Paste
• 1 cup Vegetable Or Chicken Stock, Plus More If Needed
• Salt, Pepper, And Crushed Red Pepper, To Taste
• Cooked Pasta, Cottage Cheese, Parmesan, And Fresh Basil, For Serving (optional)

1. Preheat broiler.
2. Arrange cherry tomatoes on a baking sheet with parchment paper or cooking spray in a single layer.
3. Use 2 sheets if you need to.
4. Arrange eggplant, squash, and zucchini on a separate baking sheet in the same way.
5. Working in batches, broil all the veggies for 1020 minutes until blistered and blackened in spots.
6. When veggies are done, add chopped onion and 2 tablespoons butter to a large skillet over medium heat.
7. Cook onion for 3 minutes to soften slightly, then add garlic and tomato paste.
8. Stir for 2 minutes, then add stock and blistered veggies.
9. Stir sauce together and let simmer for 15 minutes to thicken, then add the remaining butter.
10. Taste, and add salt, pepper, and crushed red pepper to your preference.
11. Season liberally, since there are no canned tomatoes in this dish.
12. Serve over pasta and with any other accompaniments you enjoy.
13. Eat!

pints, zucchini, onion, butter, garlic, tomato paste, vegetable or chicken, salt, pasta

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-summer-vegetable-ragout-vegetarian/ (may not work)