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  Recipe Home » Main Course » Italian Vegetable Ragout
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  Italian Vegetable Ragout
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 222
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 medium Cauliflower - cut in large florets
1 lb Swiss chard - tough stems removed - torn in bite-size pieces
2 tbsp Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves - finely chopped
1 tbsp Fresh marjoram or
1 tsp Dried marjoram
1 large Zucchini, ends trimmed - cut in 1" cubes
2 large Carrots, peeled - sliced thickly - on the diagonal
1 tsp Coarse salt
1/4 tsp Freshly ground black pepper
16 oz Can chick peas, drained - rinsed with water

MMMMMSERVE OVER

Whole wheat spaghetti or
Steamed brown rice

MMMMMGARNISH

1/4 cup Chopped fresh basil
Instructions:
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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