Vegetable Ragout with Herbed Dumplings

Vegetable Ragout:
1 small onion, chopped
3 large carrots, chopped
1 large yellow squash, chopped
½ red bell pepper, chopped
1 small leek, sliced
2 garlic cloves, minced
Salt and pepper to taste
1 Tbsp flour
EVOO
¾ cup of chicken broth

Herb Dumplings:
¾ cup flour
1 tsp baking powder
¼ tsp salt
1 small egg
½ cup of milk
2 Tbsp oil
1 tsp chopped parsley
½ tsp chopped thyme
½ tsp chopped chives

Over medium heat, add EVOO to a large sauce pan. Add onion and sauté for about 3 minutes. Add the rest of the vegetables and cook for about 10 minutes. Season with salt and pepper.

In a large mixing bowl, add flour, baking powder and salt. Pour in milk, oil, egg and herbs; mix with a fork.

Sprinkle with vegetables flour; mix to coat. Add chicken broth and bring to a boil. Drop in spoonfuls of dumpling dough. Simmer for 10 minutes, covered. Dumplings should rise and no longer be sticky.

Serve in a shallow bowl. I bought a rotisserie chicken and sliced the breast to serve with the dish.