Vegetable Ragout with Fresh Herbs

• HEALTHY
• VEGETARIAN

Ingredients

1. 6 cups water
2. 1 tarragon sprig, plus 1 teaspoon minced tarragon
3. 1 thyme sprig
4. Kosher salt
5. 1 pound pearl onions, peeled
6. 3 medium carrots, peeled and cut into 2-by-1/3-inch sticks
7. 1 pound haricots verts or thin green beans
8. 6 small zucchini, halved lengthwise
9. 1 red bell pepper, cut into 2-by-1/3-inch strips
10. 1 yellow bell pepper, cut into 2-by-1/3-inch strips
11. 1 stick (4 ounces) cold unsalted butter, cut into tablespoons
12. 2 tablespoons chopped flat-leaf parsley
13. 2 tablespoons minced chives
14. 1 large garlic clove, minced
15. Freshly ground pepper

1. Preheat the oven to 300°. In a medium enameled cast-iron casserole, bring the water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt.
2. Add the pearl onions, cover and simmer over low heat until tender, about 8 minutes. Using a slotted spoon, transfer the onions to a large shallow baking dish. Add the carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish. Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes). Cover the vegetables with foil and keep warm in the oven.
3. Boil the vegetable cooking liquid over high heat until reduced to 1 cup, about 5 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time. Stir in the minced tarragon, parsley, chives and garlic. Season with salt and pepper. Pour the sauce over the vegetables, toss gently and serve.