This recipe is similar to a ragout-a thick well-seasoned stew. I love making this in the summer with everything from the garden. No one will miss the meat. Serve this over cheese grits, noodles or rice, with a wonderful sliced tomato and cucumber salad.
1 medium onion, chopped
1. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender, Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
1. Whisk together cornstarch and 1 tablespoon water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.