ITALIAN VEGETABLE STEW (CIAMBOTTA)
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
- Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
- Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
- Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
VEGETABLE STEW (GIAMBOTTA)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
- Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
ITALIAN GIAMBOTTA
Provided by Food Network
Categories side-dish
Time 1h20m
Yield About 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.
VEGETABLE STEW (GIAMBOTTA)
This is a Rachael Ray recipe, but my mom has made this for years. We love this in the summer with all the fresh veggies from the garden.
Provided by MARIA MAC
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium heat.
- Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
- Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
- Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
- Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
- Turn heat off and stir in basil.
GIAMBOTTA (VEGETABLE STEW)
Make and share this Giambotta (Vegetable Stew) recipe from Food.com.
Provided by cookiecutter _
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Get a large pot and throw in all the ingredients except the basil.
- Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
- Remove from heat and stir in basil.
- Can be served hot or at room temperature.
Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.3, Carbohydrate 18.7, Fiber 5, Sugar 5.3, Protein 2.7
More about "vegetable stew giambotta recipes"
GIAMBOTTA (SOUTHERN ITALIAN VEGETABLE STEW) | PETA
From peta.org
2.6/5 (69)Estimated Reading Time 2 minsCategory Lunch And Dinner
BEST GIAMBOTTA RECIPE - HOW TO MAKE VEGETABLE STEW …
From food52.com
CIAMMOTTA – SUMMER VEGETABLE STEW RECIPE - GREAT …
From greatitalianchefs.com
ITALIAN GIAMBOTTA (VEGETABLE STEW) RECIPE | CFYL
From cookforyourlife.org
GIAMBOTTA, A ONE-POT RECIPE FROM MY NEAPOLITAN …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
BEST GIAMBOTTA RECIPE - HOW TO MAKE ITALIAN SUMMER VEGETABLE …
From food52.com
Reviews 6Servings 4-6Cuisine AmericanCategory Dinner
WHAT IS PERPETUAL STEW? WOMAN GOES VIRAL FOR SOUP PARTIES
From today.com
CIAMBOTTA OR GIAMBOTTA ITALIAN VEGETABLE STEW - YOUR GUARDIAN …
From yourguardianchef.com
CIAMBOTTA (ITALIAN VEGETABLE STEW) RECIPE | VEGANUARY
From veganuary.com
AKWASI BRENYA-MENSA’S VEGAN RECIPE FOR PALAVER SAUCE, OR …
From theguardian.com
VEGETABLE CIAMBOTTA (ITALIAN VEGETABLE STEW) - FIT MEAL IDEAS
From fitmealideas.com
CIAMBOTTA (ITALIAN VEGETABLE STEW) RECIPE | VEGANUARY
From veganuary.com
CIAMBOTTA - ITALIAN VEGETABLE STEW - JULIA'S CHILD
From juliaschild.com
GIAMBOTTA RECIPE: AN ITALIAN VEGETABLE STEW | COOKING TIPS AND …
From meninaprons.net
CIAMBOTTA - SOUTHERN ITALIAN VEGETABLE STEW - ITALIAN GRANDMA' GINA
From everybodylovesitalian.com
GIAMBOTTA RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
GIAMBOTTA (ITALIAN VEGETABLE STEW) RECIPE - WOMAN'S DAY
From womansday.com
VEGETABLE STEW (GIAMBOTTA) RECIPE | RACHAEL RAY
From rachaelray.com
GIAMBOTTA RECIPE: TIPS FOR MAKING THE ITALIAN VEGETABLE STEW
From masterclass.com
You'll also love