Italian Vegetable Ragout
Yield
6 servingsPrep
25 minCook
35 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
peeled and cut in 1 1/2" cubes |
*
|
| 1 | pound |
brussels sprouts
tough leaves removed, ends trimmed, cut in half |
|
| 1 | medium |
cauliflower florets
cut in large florets |
*
|
| 1 | pound |
swiss chard
tough stems removed, torn in bitesize pieces |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 3 | large |
garlic cloves
finely chopped |
*
|
| 1 | tablespoon |
marjoram
fresh, or 1 ts dried marjoram |
*
|
| 1 | large |
zucchini
ends trimmed, cut in 1" cubes |
|
| 2 | large |
carrots
peeled, sliced thickly, on the diagonal |
|
| 1 | teaspoon |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 16 | ounces |
chickpeas (garbanzo beans)
drained, rinsed with water |
|
| Serve over | |||
| 1 | x |
pasta, whole wheat
spaghetti, or steamed brown rice |
*
|
| Garnish | |||
| ¼ | cup |
basil
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
peeled and cut in 1 1/2" cubes |
*
|
| 453.6 | g |
brussels sprouts
tough leaves removed, ends trimmed, cut in half |
|
| 1 | medium |
cauliflower florets
cut in large florets |
*
|
| 453.6 | g |
swiss chard
tough stems removed, torn in bitesize pieces |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 3 | large |
garlic cloves
finely chopped |
*
|
| 15 | ml |
marjoram
fresh, or 1 ts dried marjoram |
*
|
| 1 | large |
zucchini
ends trimmed, cut in 1" cubes |
|
| 2 | large |
carrots
peeled, sliced thickly, on the diagonal |
|
| 5 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 462.4 | ml/g |
chickpeas (garbanzo beans)
drained, rinsed with water |
|
| Serve over | |||
| 1 | x |
pasta, whole wheat
spaghetti, or steamed brown rice |
*
|
| Garnish | |||
| 59 | ml |
basil
fresh, chopped |
*
|
Directions
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; sauté 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.
