* Exported from MasterCook II * Italian Vegetable Ragout Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Indian Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boiling potatoes -- peeled cut in 1 1/2" cubes 1 pound Brussels sprouts -- - tough leaves remov ends trimmed -- - cut in half 1 medium Cauliflower -- - cut in large flore 1 pound Swiss chard -- - tough stems remove torn in bite-size pieces 2 tablespoons Olive oil 1 cup Chopped onion 1 cup Chopped celery 3 large Garlic cloves -- - finely chopped 1 tablespoon Fresh marjoram or 1 teaspoon Dried marjoram 1 large Zucchini -- ends trimmed cut in 1" cubes 2 large Carrots -- peeled sliced thickly -- - on the diagonal 1 teaspoon Coarse salt 1/4 teaspoon Freshly ground black pepper 16 ounces Can chick peas -- drained rinsed with water -----SERVE OVER----- Whole wheat spaghetti or Steamed brown rice -----GARNISH----- 1/4 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 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. - - - - - - - - - - - - - - - - - -