Giambotto
Savor the comforting flavors of "Giambotto," a classic Italian vegetable stew that celebrates the bounty of garden-fresh produce. This hearty and wholesome dish combines tender zucchini, eggplant, red bell peppers, potatoes, and ripe tomatoes, all simmered to perfection in a fragrant broth infused with garlic, onions, and fresh herbs like basil and parsley. Perfect for vegetarians and bursting with vibrant Mediterranean flavors, Giambotto is a one-pot wonder that’s as nourishing as it is satisfying. Ready in just over an hour, this rustic stew is ideal for cozy family dinners and can be topped with a sprinkle of Parmesan cheese for an indulgent finish. Pair it with crusty bread for a complete meal that’s equal parts comfort and flavor. Keywords: Italian vegetable stew, giambotto recipe, Mediterranean flavors, hearty vegetarian dish.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 medium, sliced into half-moons zucchini
- 1 medium, cubed eggplant
- 2 medium, diced red bell pepper
- 4 small, peeled and cubed potatoes
- 3 large, chopped ripe tomatoes
- 2 cups vegetable broth
- 10 chopped fresh basil leaves
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, grated (optional) Parmesan cheese
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the zucchini, eggplant, red bell peppers, and potatoes. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
Add the chopped tomatoes and stir well to combine with the other vegetables.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Season with salt and black pepper, and cover the pot with a lid.
Reduce the heat to low, allowing the stew to simmer gently for 35-40 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed. Stir in the chopped basil and parsley just before serving.
Ladle the giambotto into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 8056 mg | 350% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 85.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 8153 mg | 173% | |
*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.
