How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Giambotta?

You need 26 ingredients. The key ingredients include: 1 medium-size red onion, sliced, 2 leeks, sliced crosswise diagonally and cut in 1/4-inch chunks, 2 medium-size yellow or red bell peppers, cut in 1-inch strips, 2 plum tomatoes, sliced, and more.

Is Giambotta suitable as vegetarian?

Yes, Giambotta falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Giambotta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giambotta Recipe – Eats Now

Name: Giambotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium-size red onion, sliced; 2 leeks, sliced crosswise diagonally and cut in 1/4-inch chunks; 2 medium-size yellow or red bell peppers, cut in 1-inch strips; 2 plum tomatoes, sliced; 1 fennel bulb, cut into 1/4-inch slices; 1 carrot, sliced in 1/2-inch slices; 1 small celery root, peeled and cut into 1-inch pieces; 1 medium-size parsnip, peeled and sliced into 1/2-inch slices; 2 medium-size turnips, peeled and sliced into 1/2-inch slices; 1/2 medium-size butternut squash, peeled and cut into 1-inch chunks; 1 medium-size zucchini, cut into 1/2-inch slices; 6 ounces Swiss chard, chopped; 9 cloves garlic, chopped; 1 teaspoon salt; 2 bay leaves; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 1/2 teaspoon fennel seeds; 1/2 teaspoon sugar; 1/4 teaspoon crushed red pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons white-wine vinegar; 1/2 teaspoon freshly ground black pepper; 1 cup water; 1 cup fresh basil leaves; 1/4 cup minced flat-leaf parsley

Giambotta – a delicious recipe with red onion, leeks, red bell peppers, tomatoes, fennel bulb, carrot. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Giambotta

How did you like this recipe?

Frequently Asked Questions