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Rootastes Summer Roots Roasted Ragout

Rootastes Summer Roots Roasted Ragout

If you’re trying to eat more vegetables, our Rootastes Summer Roots Roasted Ragout goes all out. The recipe calls for summer squash, tri-color potatoes, carrots, spinach, and an assortment of more than five herbs and spices!


  • 1 onion, medium diced
  • 5 garlic cloves, minced
  • 2 summer squash, medium diced
  • 1lb tri-color potatoes, medium diced
  • 2 carrots, medium diced
  • 2 c. spinach
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 Tbsp dried thyme
  • 1 Tbsp dried rosemary
  • 1 (28oz) can of peeled diced tomatoes and juices
  • Fresh parsley, minced, for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. In a large, thick sauce pot, heat olive oil over medium heat. 
  2. As white smoke starts to rise, toss in the garlic and saute until fragrant. 
  3. Add the onions and saute until soft and somewhat translucent. 
  4. Add the zucchini, carrots, and potatoes to the pot and saute for 5-10 minutes to get flavor and color. 
  5. Once complete, add the can of peeled diced tomatoes with the juices and continue to saute.
  6. Bring the stew to a low boil, lower the heat to a simmer, and incorporate the four dried herbs. 
  7. Leave uncovered and stir occasionally so the ingredients won’t stick to the bottom of the pot. 
  8. Continue to simmer until all ingredients are fork tender and the sauce has reduced to a thick consistency. 
  9. When hot, add the spinach at the last minute and stir. The residual heat will continue to cook the vegetables. 
  10. Season with salt and pepper. 
  11. Garnish with parsley and serve immediately in a casserole dish.