This is a recipe for a method, rather than a specific dish. Using methods is how chefs cook. They simply adapt a method using different flavour combinations and ingredients, based on what they like to eat, and what they believe that others will like to eat.
My quick and easy vegetable ragout recipe is incredibly versatile. It can be eaten “as is” if you are trying to lose weight, or served with bread or with crispy fried polenta wedges. If you use a carrot and cabbage version, it will stand being a filling in a pasty or empanada or can be served on a baked potato. You can use it to fill tart shells for a dinner party, or put it in a wrap or a buckwheat crepe to serve with a salad. You can flavour it with Indian or Thai curry paste, or with Italian herbs. You can vary the vegetables. All in all, you could easily devise 50 of your own recipes using this method, based on what you like to eat, what makes your mouth water, or just what you have in the fridge.