Giambotta
Giambotta is a hearty and vibrant Italian vegetable stew that celebrates the best of seasonal produce in a single comforting dish. This rustic one-pot meal is brimming with nutrient-packed ingredients like zucchini, eggplant, bell peppers, and potatoes simmered to tender perfection in a savory tomato and vegetable broth. Infused with aromatic garlic, fresh basil, and a touch of oregano, Giambotta delivers a burst of Mediterranean flavor in every spoonful. It's a versatile, vegetarian-friendly dish that can be enjoyed as a satisfying main course or served alongside crusty bread or grilled meats. Ready in just an hour, this classic Italian recipe is perfect for weeknight dinners or gatherings, with the option to add grated Parmesan for a decadent finish.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, cut into 1-inch cubes zucchini
- 2 medium, cut into 1-inch cubes yellow squash
- 1 medium, cut into 1-inch cubes eggplant
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 2 medium, peeled and cut into 1-inch cubes Russet potatoes
- 4 medium, diced ripe tomatoes
- 2 cups low-sodium vegetable broth
- 10 chopped fresh basil leaves
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 cup, grated (optional, for serving) Parmesan cheese
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the zucchini, yellow squash, eggplant, red and green bell peppers, and potatoes to the pot. Stir to combine.
Cook the vegetables for about 5-7 minutes, stirring occasionally, to lightly soften them.
Add the diced tomatoes and pour in the vegetable broth, ensuring the vegetables are just submerged.
Stir in the fresh basil, parsley, dried oregano, salt, and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the potatoes are tender and the flavors are well combined.
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Ladle the Giambotta into bowls and serve warm. Optionally, sprinkle with grated Parmesan cheese for extra flavor.
Enjoy your delicious Italian vegetable stew with crusty bread or as a side to grilled meats!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 88.0 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 7253 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
