Mixed Sweet Pepper & Onion Ragout
This versatile ragout of vegetables can be served hot, with crusty bread, as a side dish; or cold, sparked with lemon juice, as an appetizer salad. You could also double the recipe and sprinkle it with crumbled goat cheese for a satisfying meatless main course.
  • 2 tablespoons olive oil
  • 1 pound onions, cut lengthwise into 1/2-inch-thick wedges
  • 3 large bell peppers (preferably 1 red, 1 yellow, 1 green), cut lengthwise into 1/2-inch-wide strips
  • 1/4 cup dark or golden raisins
  • 1 teaspoon brown sugar
  • 1 cup dry red wine
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • Dash of red wine vinegar

1. In large nonstick skillet, heat oil over medium heat. Add onions and saute 5 minutes or until translucent.

2. Stir in bell peppers, raisins, sugar, and wine, and bring to a boil over high heat. Reduce heat to low and cook, uncovered, 45 minutes to 1 hour, or until mixture is soft and wine is reduced to syruplike consistency.

3. Remove skillet from heat. Season with salt and pepper and a dash of vinegar. Serve hot or chilled.

Nutritional Information
Per serving: 214 calories, 7.2g total fat, 1g saturated fat, 5g monounsaturated fat, 0.8g polyunsaturated fat, 4.9g dietary fiber, 2.9g protein, 28g carbohydrate, 0mg cholesterol, 301mg sodium.
Good source of: beta-carotene, quercetin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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