Vegetable Stew (Giambotta)

Total Time
1hr
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Heat a medium soup pot over medium heat.
  2. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  3. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  4. Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
  5. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  6. Turn heat off and stir in basil.

Reviews

(1)
Most Helpful

Very nice stew. made it just as stated. It inspires me to experiment. Adding beans, maybe chicken, broccoli, peas, string beans, lots of possibilities here. Will certainly make again. Thanks for posting. Made for PAC Spring '08.

Chef Dudo April 11, 2008

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