Mushroom, Zucchini & Chickpea Ragout

4 oz. Mushrooms, bite sized pieces
1 ea. Zucchini, diced
1 ea. Onion, sliced
1 ea. Garlic clove, minced
1 can Chick peas, drained and rinsed
1 Cup Swiss chard, chopped
1 Cup Tomato sauce
¼ Cup white wine
1 T. Balsamic vinegar
1 T. Basil, chopped
1 T. Parsley, chopped
1 T. Honey
Salt and pepper to taste

Turn your oven to broil placing the rack on the top level. Toss the mushrooms, zucchini, onions, and garlic in a bowl with olive oil and season to coat lightly. Spread out this mix onto a sheet tray and place under your broiler for 8 minutes until golden brown. In a skillet on the stove heat a tablespoon of olive oil. Sweet the Swiss chard until it’s wilted then add the chick peas. Deglaze with the white wine and reduce. Add the tomato sauce and the ingredients from the sheet tray. Add the vinegar and honey and simmer for 5 minutes. Finish with the fresh herbs and seasoning. Serve over your favorite pasta or as a side dish to fish, pork, and chicken.