ITALIAN VEGETABLE RAGOUT

Servings: 6
Ingredients:

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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