I made such a big batch of Roasted Winter Vegetables last week that I have been enjoying them lots of different ways ever since. Because Mark refuses to eat beets, I have been slowly making a dent in them all by myself and I have been loving it. I had about half of them left, so, I decided to take the remainder and make this ragout over the weekend, I served it over some brown rice with a lot of freshly ground black pepper, for a nice hearty and hot winter lunch. There was enough that I also enjoyed it served over some organic brown rice linguine last night for dinner. There is still one small serving left and that will be a great lunch tomorrow. There really are many ways you can do this, the main point is to create a quick and easy chunky tomato sauce. I didn’t have diced or whole canned tomatoes so I just used the crushed tomatoes that I had and then I added some sun-dried tomatoes slices in. Because there are onions and garlic in with the roasted vegetables you really don’t have to add much. I added baby spinach for some green crunch. This was great over the brown rice and brown rice pasta, it would also be great over polenta, quinoa or millet.

Roasted Winter Vegetable Ragout
serves 3-4

3 cups leftover roasted winter vegetables (or however much you have)
1/2 of a 28 ounce can organic crushed tomatoes (put the remainder in a leftover container in the fridge for another meal later in the week)
2 cups organic vegetable broth, low sodium
Pinch or two of dried herbs de provence
1 cup sun-dried tomatoes sliced
2 cups organic baby spinach

Add the crushed tomatoes and vegetable broth to a large pan over a medium-high heat, bring to a simmer. Add in the herbs, sun-dried tomatoes and roasted vegetables, cook over a high heat about 15 minutes. Stir in the baby spinach and cook another 2 to 3 minutes. Season with salt and pepper to taste. To serve, spoon over rice, pasta, polenta, etc.