Portabella and Zucchini Ragout

This recipe is a very satisfying quick ragout that is served over toasted French bread.  Healthy and full of flavor, this simple quick ragout is a nice appetizer!
     Recipe:  Saute a chopped garlic clove with 1 pat of unsalted butter and a splash of olive oil over medium high heat. 
     When the garlic turns a golden color, add a medium size zucchini that is cut into long wide strips.  (Remove the core of the zucchini first.)
     Add a handful of coarsely chopped onions.
     Add 2-3 quartered small portabella field mushrooms. 
     Add a coarse chopped ripe plum tomato.
     Add a few torn Italian parsley leaves.
     Add 2 pinches of Herbs du Provence.
     Add a small pinch of cayenne pepper.
     Add black pepper and sea salt. 
     Saute till the vegetables start to become tender. 
     Add a splash of vegetable stock.
     Reduce the temperature to medium heat.
     Simmer till the vegetables are lightly stewed.
     Stew the vegetables till tender but don't over cook them or they will lose their color.
     Brush two slices of French bread with virgin olive oil. 
     Grill the bread till it is lightly toasted. 
     Trim the crust off of the bread and set the slices on a plate. 
     Spoon the ragout over the bread. 
     Sprinkle some grated parmesan cheese or grated gruyere cheese over the vegetables.
    
Simply satisfying!  This is a vegetable comfort food appetizer with a nice flavor.  YUM! ...  Shawna