Giambotta (Italian Vegetable Stew)

Giambotta (Italian Vegetable Stew)
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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.