*  Exported from  MasterCook  *

                         Summer Vegetable Ragout

Recipe By     : Gourmet July 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Gourmet Magazine                 Vegetables
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    garlic cloves -- minced
   3      tablespoons   olive oil
  12                    scallions -- cut crosswise into
                        -- 1 1/2-inch-long pieces
     1/2  pound         baby zucchini -- halved lengthwise
     1/2  pound         baby yellow pattypan squash -- halved lengthwise
   1 1/2  cups          fresh corn
   1      cup           chicken broth
   3      cups          vine-ripened small cherry tomatoes -- halved
   2      teaspoons     chopped fresh tarragon leaves

In a 12-inch heavy skillet saute garlic in oil over moderately high heat, stirr
ing just until fragrant.  Add scallions, zucchini, pattypan squash, corn, and s
alt and pepper to taste and saute, stirring occasionally, until zucchini and sq
uash are golden in spots, about 4 minutes.

Add broth and simmer ragout, covered, 3 minutes, or until squash is just tender
.  Add tomatoes and tarragon and simmer, covered, 1 minute, or until tomatoes a
re softened.

Season ragout with salt and pepper and serve warm or at room temperature.

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