2 medium zucchini, cut into 1/2-inch slices
1 large green pepper, cut into 1/2-inch squares
1 large sweet red pepper, cut into 1/2-inch squares
1 lb. fresh mushrooms, halved
1 large onion, cubed
6 medium carrots, cut into 1/4-inch slices
2 c. small broccoli florets
2 c. small cauliflowerets

Dressing:

1/4 c. olive or vegetable oil
1/4 c. butter, melted
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

In large pot, heat oil over medium-high heat. Add onion; saut, stirring often, until lightly browned, for about 7 minutes. Add sweet potato and cauliflower; cook, stirring occasionally, until slightly softened, about 12 minutes. Add curry powder; cook, stirring continually, 1 minute. Place 1/4 cup vegetable broth in small measuring cup. Stir in cornstarch until smooth.

Add remaining vegetable broth, the tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to sweet potato mixture. Bring to a boil over high heat. Cover; reduce heat to medium. Simmer, stirring occasionally 15 to 17 minutes or until vegetables are tender. Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened. Serve with cooked rice. Garnish with almonds.