One-Pan Summer Vegetable Ragú

Take a flavorful trip to the Mediterranean with this easy oven-roasted stew that brings to mind cozy (yes, cozy) summer days. Zucchini, summer squash, cherry tomatoes, and onions create a tender and jammy medley, complemented by the subtly tart and slightly sweet Aleppo pepper. The oven-roasting method makes it more hands-off, resulting in a soft, stewy blend with minimal effort.

The stew is finished with small milky pearls of fresh mozzarella. The mozzarella is mild in flavor but adds a layer of brightness to the unctuous vegetables. If you can't find small pearl or perlini-size mozzarella balls, ciliegine will work just as well. Aleppo, also known as Halaby pepper, is another star ingredient here. It's a sun-dried chile originating from the Aleppo region of Syria; its mild heat and complexity make it a more flavorful option compared to crushed red pepper.

This dish is not only easy to make, but can be served in myriad ways. Whether topped with a poached or fried egg, served as a side with seared fish or grilled chicken breast, used as a topping for quinoa or whole wheat couscous, or as mix-in with whole-wheat pasta, this summer stew is endlessly versatile.

The stewed veggies can be made up to 2 days ahead; just wait to top with the fresh mozzarella and remaining herbs until right before serving. Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Did you try making this? Let us know how it went in the comments!