Tina's Vegetable Giambotta

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 336.3 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Tina's Vegetable Giambotta calories by ingredient
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Number of Servings: 12

Ingredients

    All Vegetables are Diced into large chunks...

    *Summer Squash, 3 medium
    *Peppers, sweet, red, fresh, 1.5 large (2-1/4 per lb, approx 3-3/4"
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
    Onions, raw, 1 large
    10 baby carrots raw, 2 serving
    *Potato, raw, 2 large (3" to 4-1/4" dia.) )
    *Red Pack Whole Peeled Plum Tomatoes, .75 cup
    *Delallo Minced Garlic In Water, .50 oz
    *College Inn Garden Vegetable Broth (1-14.5 oz can), 3 serving
    Water, tap, 1 cup (8 fl oz)

Directions

Dice all of the vegetables into large chunks. Heat olive oil, with onion and garlic, for a couple of minutes, add the rest of the vegetables, (except potatoes), with seasonings, salt, pepper, italian seasoning to taste. saute vegies stirring so they don't stick. Add the vegetable broth and water. Bring to a boil for one full minute, then lower flame and simmer for about 30 minutes. Add potatoes diced thin. Simmer for another 20 - 30 mins till potatoes are tender. Check seasonings and you are done.

Serving Size: makes about 12 one cup srvgs.

Number of Servings: 12

Recipe submitted by SparkPeople user CONCETTA2.

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