Recipe - Italian Vegetable Ragout

1 pound Boiling potatoes, peeled
cut in 1 1/2" cubes
1 pound Brussels sprouts
tough leaves removed
ends trimmed
cut in half
1 md Cauliflower
cut in large florets
1 pound Swiss chard
tough stems removed
torn in bitesize pieces
2 tablespoon Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 lg Garlic cloves
finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 lg Zucchini, ends trimmed
cut in 1" cubes
2 lg Carrots, peeled
cut or sliced up thickly
on the diagonal
1 teaspoon Coarse salt
One fourth teaspoon Freshly ground black pepper
16 ounce Can chick peas, drained
rinsed with water

SERVE OVER
Whole wheat spaghetti or
Steamed brown rice

GARNISH
One fourth cup 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 One half cup of the cooking liquid. Drain
vegetables; set aside.

Heat oil in a large Dutch oven over mediumhigh 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 mediumlow 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip