*  Exported from  MasterCook  *
 
                          Summer Vegetable Ragout
 
 Recipe By     : Gourmet July 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Gourmet Magazine                 Vegetables
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    garlic cloves -- minced
    3      tablespoons   olive oil
   12                    scallions -- cut crosswise into
                         -- 1 1/2-inch-long pieces
      1/2  pound         baby zucchini -- halved lengthwise
      1/2  pound         baby yellow pattypan squash -- halved lengthwise
    1 1/2  cups          fresh corn
    1      cup           chicken broth
    3      cups          vine-ripened small cherry tomatoes -- halved
    2      teaspoons     chopped fresh tarragon leaves
 
 In a 12-inch heavy skillet saute garlic in oil over moderately high heat, stirr
 ing just until fragrant.  Add scallions, zucchini, pattypan squash, corn, and s
 alt and pepper to taste and saute, stirring occasionally, until zucchini and sq
 uash 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 a
 re softened.
 
 Season ragout with salt and pepper and serve warm or at room temperature.
 
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