Vegetable Ragout
Serve warm or at room temperature.

Servings: 6

• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 12 scallions (white and green parts), cut crosswise into 1 1/2-inch-long pieces
• 1/2 pound baby zucchini (about 22), halved lengthwise
• 1/2 pound baby yellow pattypan squash (about 22), halved lengthwise
• 1 1/2 cups fresh corn (cut from about 3 ears)
• 1 cup chicken broth
• 3 cups vine-ripened small cherry tomatoes, halved
• 2 teaspoons chopped fresh tarragon leaves *

In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add scallions, zucchini, pattypan squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.

Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender. Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes are softened.

Season ragout with salt and pepper and serve warm or at room temperature.

COOKS NOTE: If you are not fond of tarragon, just replace it with basil.

Per Serving: 124 Calories; 6g Fat (36.2% calories from fat); 1g Saturated Fat; 5g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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