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Italian Vegetable Ragout

Recipe name:
Italian Vegetable Ragout

Recipe category:
Main Dish

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Recipe detials:

1 lb Boiling potatoes, peeled -- cut in 1 1/2" cubes 1 lb Brussels sprouts -- tough leaves removed -- ends trimmed -- cut in half 1 md Cauliflower -- cut in large florets 1 lb Swiss chard -- tough stems removed -- torn in bite-size pieces 2 tb Olive oil 1 c Chopped onion 1 c Chopped celery 3 lg Garlic cloves -- finely chopped 1 tb Fresh marjoram or 1 ts Dried marjoram 1 lg Zucchini, ends trimmed -- cut in 1" cubes 2 lg Carrots, peeled -- sliced thickly -- on the diagonal 1 ts Coarse salt 1/4 ts Freshly ground black pepper 16 oz Can chick peas, drained -- rinsed with water -SERVE OVER - Whole wheat spaghetti or Steamed brown rice --GARNISH -- 1/4 c Chopped fresh basil Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve 1/2 cup of the cooking liquid. Drain vegetables; set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes. Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice. Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.

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Italian Vegetable Ragout

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