Tonight’s menu features a combination of vegetables roasted in a hot oven until browned and tender, and then tossed in a large skillet with vegetable stock and herbs until everything comes together in a delicious chunky ragout. The only thing needed to go-with is a couple of slices of pan-grilled house-made bread with extra virgin olive oil to dip into. If you want dessert, have a piece of fresh fruit.

Roasted winter vegetable ragout of potatoes, carrots, celery, cauliflower, onions, parsnips, red peppers, and turnips, finished with vegetable stock, herbs, and garlic
Bread Chez Edouard