Ragout Provençale des Quatre Saisons

Seasonal vegetable sauté

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This dish can be made at any time of the year with seasonal vegetables. Always use onions or shallots and garlic to give it flavour, but the other vegetables can be changed to whatever is really fresh and catches your eye. Only buy a few of each and try to get an assortment of colour and textures to make the dish more interesting. This is a vegetarian version; however, you could add some diced ham or lightly cooked chicken livers if you are not vegetarian.