• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Vegetable Ragout

  • Recipe Submitted by on

Category: Stews, Main Dish, Vegetables, Indian

 Ingredients List

  • 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


Whole wheat spaghetti or
Steamed brown rice

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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