Italian vegetable ragout

6 servings

Ingredients

Quantity Ingredient
1 pounds Boiling potatoes; peeled cut in 1 1/2\" cubes
1 pounds Brussels sprouts tough leaves removed ends trimmed cut in half
1 medium Cauliflower cut in large florets
1 pounds Swiss chard tough stems removed torn in bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
Whole wheat spaghetti or
¼ cup Chopped fresh basil
3 larges Garlic cloves finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini; ends trimmed cut in 1\" cubes
2 larges Carrots; peeled sliced thickly on the diagonal
1 teaspoon Coarse salt
¼ teaspoon Freshly ground black pepper
16 ounces Can chick peas; drained rinsed with water
Steamed brown rice

Directions

SERVE OVER

GARNISH

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 ½ 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.

Jonker wrote: "This healthful ragout features a variety of vegetables and herbs and is low in fat and cholesterol. It cooks so quickly that it can easily be prepared for a weeknight meal." From Suzanne Jonker's "End-of-Winter Ragouts" article in "The Herb Companion." Feb./March 1989, Vol. 1, No. 2. Pg. 40. Posted by Cathy Harned.

Submitted By BARRY WEINSTEIN On 04-10-95

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