Vegetable Stew Giambotta
Discover the rustic charm of Vegetable Stew Giambotta, a traditional Italian-inspired dish brimming with vibrant colors and hearty flavors. This comforting recipe combines a medley of fresh vegetables—zucchini, yellow squash, eggplant, bell peppers, and potatoes—slowly simmered with plum tomatoes, aromatic herbs like basil and parsley, and a hint of red pepper flakes for a subtle kick. Cooked in a rich vegetable broth, it delivers a satisfying depth of flavor and wholesome nourishment. Perfect for cozy dinners, this one-pot wonder is ready in just over an hour and pairs beautifully with crusty bread, creamy polenta, or a bed of rice. Whether you’re embracing plant-based eating or simply craving a lighter yet fulfilling meal, Giambotta is a must-try recipe to enjoy seasonal produce in its most delicious form.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 2 medium zucchini
- 2 medium yellow squash
- 1 medium eggplant
- 2 medium bell pepper
- 2 medium potatoes
- 5 medium plum tomatoes
- 3 cups vegetable broth
- 10 leaves fresh basil leaves
- 0.25 cup fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Chop the zucchini, yellow squash, eggplant, bell peppers, and potatoes into bite-sized pieces. Add them to the pot and stir to coat with the oil.
Cook the vegetables for about 10 minutes, stirring occasionally, until they start to soften.
Dice the plum tomatoes and add them to the pot along with the vegetable broth. Stir to combine.
Chop the basil and parsley, then add them to the pot along with the dried oregano, red pepper flakes, salt, and black pepper. Stir well.
Bring the stew to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
Taste and adjust seasonings if necessary.
Serve the Giambotta warm, garnished with additional parsley or basil if desired. Enjoy with crusty bread or as a topping for polenta or rice.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8436 mg | 367% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 95.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 8026 mg | 171% | |
*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.
