We’ve been spoiled by my mom’s cooking while she’s visiting, and one of my favorite things that she always makes for us is this veggie ragout. It perfectly pairs with pasta, rice, meat, or eggs—a versatile dish packed with nutrients.
Add olive oil to a pan. Add minced garlic and sauté for 1-2 minutes. Then add in onions and sauté until golden. Add carrots and ginger and sauté for about 5 minutes. Next, add bell pepper, zucchini, sugar snap peas, Brussels sprouts, cauliflower, and bay leaves; toss and sprinkle with salt. Cover with a lid and sauté for about 10 minutes. Add crushed tomatoes, paprika, dried parsley (if desired), more salt, and garlic powder. Bring the veggies to a boil and cook for 5 minutes with the lid on. Sprinkle with fresh herbs and enjoy!
