Meat-Free Mondays: Spring-to-Summer Ragout

Having a meat-free meal is, to me, simply a fabulous way to eat more locally grown produce. This Spring-to-Summer Vegetable Ragout uses carrots (true baby carrots – immature carrots pulled early in the season, not the carved "baby" versions sold by the bag in grocery stores – are great here), fresh peas, and tiny zucchini are gently stewed with herbs. It's a great side dish but becomes a lovely main dish when served over Polenta.