Giambotta (Italian Vegetable Stew)
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 262.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 446.3 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 8.9 g
- Protein: 6.2 g
View full nutritional breakdown of Giambotta (Italian Vegetable Stew) calories by ingredient
Introduction
Perfect summertime dish. Goes great with cheesy whole grain garlic bread. Noni would be proud. :)If desired, cooked meat or seafood can be added at step 5. Perfect summertime dish. Goes great with cheesy whole grain garlic bread. Noni would be proud. :)
If desired, cooked meat or seafood can be added at step 5.
Number of Servings: 6
Ingredients
-
1/4 C extra virgin olive oil
1 bay leaf, fresh or dried
3 cloves garlic, chopped
1 sweet onion, sliced
1 eggplant, chopped
1 zucchini, peeled and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 C mushrooms, sliced
3 tomatoes, diced
16 oz tomato sauce
3 potatoes, peeled and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp basil
Salt and Pepper to taste
Directions
1. Heat large stockpot over medium-low heat.
2. Add olive oil, bay, garlic and onions, cook slowly while prepping other veggies, stirring occasionally.
3. Add vegetables in order as you chop: eggplant, zucchini, bell peppers & mushrooms.
4. Add tomatoes, tomato sauce and potatoes; season with garlic powder, onion powder and basil; reduce heat to low and simmer for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARIA_VIGS.
2. Add olive oil, bay, garlic and onions, cook slowly while prepping other veggies, stirring occasionally.
3. Add vegetables in order as you chop: eggplant, zucchini, bell peppers & mushrooms.
4. Add tomatoes, tomato sauce and potatoes; season with garlic powder, onion powder and basil; reduce heat to low and simmer for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user MARIA_VIGS.