*  Exported from  MasterCook  *
 
                          ITALIAN VEGETABLE RAGOUT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Indian
                 Stews                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Dried marjoram
    1       lg           Zucchini, ends trimmed
                         -- cut in 1 cubes
    2       lg           Carrots, peeled
                         -- sliced thickly
                         -- on the diagonal
    1       t            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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