MSGID: 1:396/45.0 6837a634   
   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   
        
     Uncle Dirty Dave's Archives   
       
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