Morgans Veggie Ragu

Ingredients

• 1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
• 1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
• 1 small zucchini, cut lengthwise into 1/4-inch-thick strips
• 1 red bell pepper, seeded and cut into 1/4-inch-thick slices
• 1/2 fennel bulb, cut into 1/4-inch-thick slices
• 4 celery stalks, cut crosswise into 1/4-inch-thick slices
• 1 carrot, cut into 1/4-inch-thick coins
• 1 small onion, sliced into thin wedges
• 4 cups chopped kale leaves (ribs and stems removed)
• 2 garlic cloves, minced
• 1/2 teaspoon red chili flakes
• 1 tablespoon chopped basil
• 1 tablespoon chopped marjoram
• 1 tablespoon chopped oregano
• 1/4 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 7 or 8 turns freshly ground black pepper
• One 28-ounce can crushed fire-roasted tomatoes, with their juice

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag