MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spring Vegetable Ragout
Categories: Vegetables, Stews, Herbs, Squash
Yield: 6 servings

1 tb Olive oil
2 Leeks; thin sliced
3 cl Garlic; minced
1 oz Box frozen corn
1 c Vegetable broth
8 oz Yellow squash; halved
- lengthwise, in 1/2" pieces
6 oz Frozen shelled edamame
4 oz Pkg shredded carrots
3 c Small cherry tomatoes;
- halved
1 ts Dried tarragon
1 ts Dried basil
1 ts Dried oregano
Salt and black pepper (opt)
Minced fresh parsley (opt)

Heat oil in large skillet over medium heat. Add leeks
and garlic; cook and stir just until fragrant. Add corn,
broth, squash, edamame and carrots; cook and stir about
5 minutes, or until squash is tender.

Stir in tomatoes, tarragon, basil and oregano. Reduce
heat to low; cover and simmer 2 minutes, or until
tomatoes are soft. Season with salt and pepper, if
desired. Garnish with parsley.

Yield: 6 servings

Serving size: 1/2 cups ragoût (w/o added salt & black
pepper seasoning)

RECIPE FROM: https://www.diabetesselfmanagement.com

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