Vegetable Stew Giambotta Recipes

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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



Italian Vegetable Stew (Ciambotta) image

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.

1/3 cup olive oil
2 medium onions, chopped
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick slices
3 carrots, halved lengthwise and cut into 1/4-inch-thick slices
4 garlic cloves, finely chopped
1 1/4 pounds eggplant, cut into 1-inch pieces
1/2 cup water
1 (28-ounces) can whole tomatoes in juice, drained, juice reserved and tomatoes chopped, or 1 3/4 pounds fresh tomatoes, chopped
2 red bell peppers, cut into 3/4-inch pieces
3/4 pound green beans, trimmed and cut into 2-inch pieces
1 1/4 pounds zucchini, halved lengthwise and cut into 1/4-inch-thick slices
3/4 pound boiling potatoes (about 2 medium), peeled and cut into 1-inch pieces

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



Vegetable Stew (Giambotta) image

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.

1/4 cup extra virgin olive oil
1 bay leaf
3 garlic cloves, chopped
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
salt and pepper
1 (28 ounce) can diced fire-roasted tomatoes
1 cup chicken stock or 1 cup vegetable stock
1/2 cup chopped fresh basil leaf (10 to 12 leaves)

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



Giambotta (Vegetable Stew) image

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

2 medium red bell peppers, cored, seeded, cut into bite-sized pieces
2 large tomatoes, cored and cut into small pieces
2 medium potatoes, peeled and cut into bite-sized pieces
1 medium eggplant, cut into bite-sized pieces
1 large onion, diced
salt and pepper
1/4 cup water
2 tablespoons olive oil
4 -5 basil leaves, torn into pieces

ITALIAN GIAMBOTTA

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield About 4 to 6 servings

Number Of Ingredients 10



Italian Giambotta image

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.

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

ITALIAN VEGETABLE STEW

Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.

Provided by RALEPRICE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14



Italian Vegetable Stew image

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  • Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  • Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  • Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g

1 tablespoon olive oil
2 large onions, chopped
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
4 cloves garlic
3 tablespoons olive oil
3 large carrots, cut into 2-inch pieces
½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
kosher salt
½ teaspoon ground black pepper
1 ½ pounds tomatoes, coarsely chopped
2 zucchini, cut into 1-inch rounds
½ pound fresh green beans, trimmed
3 potatoes
1 tablespoon olive oil, or to taste

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