Roasted Vegetables Ragout
This hearty ragout isn’t just for vegetarians. With roasted eggplant, carrot, capsicum, zucchini and Spanish onion it makes for a satisfying meal.
The sauce is a rich blend of tomato, capsicum, garlic, fennel and red wine.
Zucchini, carrot, Japanese eggplant, capsicum, eschalot, tomato, onion, capsicum, garlic, tomato paste, white wine, olive oil, fennel seed, chilli flakes, black pepper, salt.
Dairy Free | Gluten Free | Nut Free | Kid Friendly | Vegan
18 in stock
Just pop the frozen bag of sauce into a pot of boiling water for 25 minutes to heat through, and it is ready to use.
The beauty of this dish is that its versatile flavours work with a variety of cuisines.
Quick & Simple Italian
Stir the sauce through your favourite pasta or serve it with a side salad of rocket, lashings of grated parmesan and .
Middle Eastern Adventure
To the heated ragout stir in some Middle Eastern spice such as ras el hanout. Steam some cous cous and add some chopped flat parsley and coriander, lemon zest and pine nuts. To some unsweetened yoghurt add coriander, chopped cucumber salt, pepper and a squeeze of lemon. Place the cous cous in a bowl top with the ragout then the yoghurt.
Steak & Mash
Pan off your favourite cut of steak. Allow to rest then slice. Put on a bed of mash then top with a heap of our Vegetable Ragout. Garnish with some parsley and lemon zest or lashings of our zesty Pesto.
Keep frozen products in the freezer for up to 3 months
Although we take all possible care to ensure that all our dishes only contain their listed ingredients with no cross contamination, we are unable to guarantee that any dish is completely free of any residual allergens. Our kitchen is used to produce a wide array of dishes, some of which may contain common allergens such as nuts, seafood, eggs, wheat, etc. Please feel free to contact us if you have any questions on firstname.lastname@example.org