Tuscan Vegetable Ragoût
2 tsp. olive oil
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut into ½-inch slices
1 8-oz. can diced tomatoes, undrained
2 15.5-oz. cans cannellini beans, drained and rinsed
1 15-oz. can artichoke hearts, quartered
2 Tbs. coarsely chopped Kalamata olives
1 Tbs. capers, coarsely chopped
¼ cup chopped fresh parsley or basil
- Heat oil in large pot over medium heat. Add garlic and zucchini, cover and cook until softened, about 5 minutes. Stir in tomatoes, beans and artichoke hearts, and cook until vegetables are tender, about 15 minutes.
- Add olives, capers and half the parsley. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.