Use only the freshest vegetables -- preferably from your own garden or farmers' market -- for the best flavor when making the vegetable stew.

Summer Vegetable Ragout

3 garlic cloves, minced

3 teaspoons olive oil

12 green onions (scallions), white and green parts, cut into 1 1/2-inch pieces

1/2 pound zucchini, halved lengthwise and cut into 1/2-inch pieces

1/2 pound yellow squash, halved lengthwise and cut into 1/2-inch pieces

1 1/2 cups frozen corn, thawed

1 cup water

1 teaspoon Vegetable Redi-Base

3 cups small cherry tomatoes, halved

1 teaspoon dried tarragon

Salt and freshly ground pepper to taste

1. In a 12-inch heavy skillet saute garlic in oil over moderately high heat, stirring just until fragrant. Add green onions, zucchini, squash, corn and saute, stirring occasionally, until zucchini and squash are golden in spots, about 4 minutes.
2. Add water and Vegetable Redi-Base. Simmer ragout, covered, 3 minutes, or until squash is just tender.
3. Add tomatoes and tarragon and simmer, covered, 1 minute or until tomatoes are softened.
4. Season ragout with salt and pepper to taste. Serve warm or at room temperature.

Makes 2 servings.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.