Italian Vegetable Ragout

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook potatoes, Brussels sprouts and cauliflower for five minutes.

3. 3

   Add Swiss chard and boil one minute more.

4. 4

   Reserve 1/2 cup of the cooking liquid.

5. 5

   Drain vegetables; set aside.

6. 6

   Heat oil in a large Dutch oven over medium-high heat.

7. 7

   Add onion, celery and garlic; saute three minutes.

8. 8

   Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables.

9. 9

   Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

10. 10

    Stir in chick peas and just heat through.

11. 11

    Transfer to a serving dish and garnish with basil.

12. 12

    Serve over whole wheat spaghetti or steamed brown rice.

No additional tips available.