Bourguignon de Légumes

Bourguignon de Légumes is a rustic and hearty vegetarian dish that captures the essence of traditional French cuisine with a rich red wine sauce and a medley of seasonal vegetables. Perfectly baked until tender, it offers a comforting depth of flavor that is both satisfying and wholesome.

Ingredients

• Carrots - 150 grams, sliced
• Button mushrooms - 100 grams, quartered
• Red onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Potato - 150 grams, diced
• Vegetable broth - 250 ml
• Red wine - 100 ml
• Olive oil - 2 tablespoons
• Tomato paste - 1 tablespoon
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the sliced carrots, diced potato, and bell pepper to the skillet. Sauté for about 5 minutes until they begin to soften.
4. Stir in the quartered mushrooms, diced zucchini, and tomato paste. Cook for another 5 minutes, stirring occasionally.
5. Pour in the red wine and vegetable broth. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
6. Cover the skillet with a lid and transfer it to the preheated oven. Bake for 30-35 minutes or until the vegetables are tender.
7. Remove from the oven, discard the bay leaf, and let it cool slightly. Garnish with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in cholesterol and saturated fat, making it heart-healthy.

Tags