Giambotta
Ingredients:
1 med. red onion, sliced
2 leeks (white and tender green parts, sliced crosswise on a diagonal 1/4″ thick
2 red or yellow bell peppers, or a combination, cut into 1″ strips
2 plum tomatoes, diced
1 fennel bulb, sliced 1/2″ thick
1 carrot, sliced crosswise on the diagonal 1/2″ thick or 3 oz. baby carrots
1 small celery root (celeriac), cut crosswise into 1″ pieces
1 med. parsnip, sliced crosswise on the diagonal 1/2 ” thick, or 3 oz. baby parsnips
2 turnips, sliced 1/2″ thick or 3 oz. baby turnips
1/2 small butternut squash, peeled and cut into 1″ chunks
1 zucchini or yellow squash, sliced crosswise 1/2″ thick
6 oz. Swiss chard, coarsely chopped
9 garlic cloves, chopped
1 t. salt
2 imported bay leaves
1/2 t. oregano
1/2 t. thyme
1/2 t. fennel seeds
1/2 t. sugar
1/2 t. crushed hot red pepper
1/4 C. extra virgin olive oil
2 T. white wine vinegar
1 C. chopped fresh basil
1/4 C. chopped fresh Italian parsley
1/4 C. chopped fresh chervil (optional)
Freshly ground black pepper

Directions:
In a large flameproof casserole, combine all the ingredients except 1/2 C. of the basil and the parsley, chervil, and black pepper. Add 1 C. of water, cover, and cook, stirring occasionally, over moderately high heat until the butternut squash is soft, about 30 minutes. Remove and discard the bay leaves. (The recipe can be prepared up to this point up to several days ahead. Let cool, them cover and refrigerate. Reheat before proceeding.)
Sprinkle the reserved 1/2 C. basil and the parsley, chervil, if desired, and plenty of black pepper on top before serving.

4 servings 286 calories 6.5 gm Protein 6.5 gm Fat 37.6 gm Carbohydrate per serving

This came from Sally Schneider’s The Art of Low Calorie Cooking. The variation that makes it wonderful is to add pieces of salmon on top and let them steam cook for the last 5 minutes. Fabulous. and a meal in one pot.