Italian Giambotta Recipe

Name: Italian Giambotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 1/4 pound fresh mushrooms, cleaned and sliced; 1 medium onion, diced; 4 Italian fryer peppers, sliced; 1 red bell pepper, small diced; 1 baby eggplant, sliced; 2 ripe tomatoes, thinly sliced; 2 medium zucchini, sliced; 3 medium potatoes, diced; Salt and pepper

Servings: persons

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

1
In a cast iron skillet, heat a small amount of olive oil.
2
Add onions and saute until translucent.
3
Add all the remaining vegetables, season with salt and pepper and bring to a simmer.
4
Stir well and cover the pan.
5
Let cook on a low flame for about 20 minutes, stirring often.
6
Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more.
7
Adjust seasoning and serve hot, or cool down.

121

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: Olive oil, 1/4 pound fresh mushrooms, cleaned and sliced, 1 medium onion, diced, 4 Italian fryer peppers, sliced, and more.

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

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

Italian Giambotta

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