Italian Vegetable Ragout
| Yield: | 6 Servings |
| Categories: | Indian, Main Dishes, Stews, Vegetables |
| 1 | lb | Boiling potatoes, peeled |
| DIVIDER | -- cut in 1 1/2" cubes | |
| 1 | lb | Brussels sprouts |
| DIVIDER | -- tough leaves removed | |
| DIVIDER | -- ends trimmed | |
| DIVIDER | -- cut in half | |
| 1 | md | Cauliflower |
| DIVIDER | -- cut in large florets | |
| 1 | lb | Swiss chard |
| DIVIDER | -- tough stems removed | |
| DIVIDER | -- torn in bite-size pieces | |
| 2 | tb | Olive oil |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 3 | lg | Garlic cloves |
| DIVIDER | -- finely chopped | |
| 1 | tb | Fresh marjoram or |
| 1 | ts | Dried marjoram |
| 1 | lg | Zucchini, ends trimmed |
| DIVIDER | -- cut in 1" cubes | |
| 2 | lg | Carrots, peeled |
| DIVIDER | -- sliced thickly | |
| DIVIDER | -- on the diagonal | |
| 1 | ts | Coarse salt |
| 1/4 | ts | Freshly ground black pepper |
| 16 | oz | Can chick peas, drained |
| DIVIDER | -- rinsed with water | |
| SERVE OVER | ||
| Whole wheat spaghetti or | ||
| Steamed brown rice | ||
| GARNISH | ||
| 1/4 | c | Chopped fresh basil |
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