Giambotta

Ingredients

• 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