Giambotta

• 1 medium-size red onion, sliced
• 2 leeks, sliced crosswise diagonally and cut in 1/4-inch chunks
• 2 medium-size yellow or red bell peppers, cut in 1-inch strips
• 2 plum tomatoes, sliced
• 1 fennel bulb, cut into 1/4-inch slices
• 1 carrot, sliced in 1/2-inch slices
• 1 small celery root, peeled and cut into 1-inch pieces
• 1 medium-size parsnip, peeled and sliced into 1/2-inch slices
• 2 medium-size turnips, peeled and sliced into 1/2-inch slices
• 1/2 medium-size butternut squash, peeled and cut into 1-inch chunks
• 1 medium-size zucchini, cut into 1/2-inch slices
• 6 ounces Swiss chard, chopped
• 9 cloves garlic, chopped
• 1 teaspoon salt
• 2 bay leaves
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 cup water
• 1 cup fresh basil leaves
• 1/4 cup minced flat-leaf parsley

1. In a large casserole combine all the ingredients except the basil and the parlsey.
2. Cover and cook over medium heat for about 30 minutes, stirring frequently.
3. Remove and discard the bay leaves and cool.
4. Stir in the basil and parsley.
5. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.

red onion, leeks, red bell peppers, tomatoes, fennel bulb, carrot, celery root, parsnip, butternut squash, zucchini, swiss chard, garlic, salt, bay leaves, oregano, thyme, fennel seeds, sugar, red pepper, extravirgin olive oil, whitewine vinegar, freshly ground black pepper, water, fresh basil, flatleaf parsley

Taken from cooking.nytimes.com/recipes/8199 (may not work)