Name: Summer Vegetable Ragout With Carrot-Ginger Sauce
Cook time: 1 hour
Total time: 2 hours
Yield: Makes 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 1 small onion, chopped (about 1 cup); 1 small carrot, peeled, chopped; 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly; 1 1-inch piece unpeeled fresh ginger, thinly sliced; 1 small Granny Smith apple, peeled, finely chopped (about 1 cup); 2 tablespoons curry powder (preferably Madras); 2 1/2 tablespoons all purpose flour; 2 cups fresh carrot juice; 1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes; 5 tablespoons vegetable oil, divided; 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces; 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths; 4 ears of corn, husked; 1 15- to 16-ounce can garbanzo beans (chickpeas), drained; 2 cups (packed) arugula; 1/4 cup torn fresh basil; Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it's important to coarsely chop and flatten it.