Vegetable Stew (Giambotta) Recipe

Name: Vegetable Stew (Giambotta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil plus some to drizzle; 1 bay leaf, fresh or dried; 3 cloves garlic, 2 chopped, 1 whole cracked from skin; 2 onions, sliced; 2 large potatoes, peeled and chopped; 1 eggplant, chopped; 1 zucchini, chopped; 1 red bell pepper, seeded and chopped; Salt and pepper; 1 (28-ounce) can fire roasted diced tomatoes; 1 cup stock, chicken or vegetable; 1/2 cup torn or chopped basil (10 to 12 leaves); 4 (1-inch thick) slices whole-grain crusty bread; 1/2 cup grated pecorino

Servings: persons

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

1
Preheat broiler.
2
Heat a medium soup pot over medium heat.
3
Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
4
Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
5
Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
6
Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
7
Turn heat off and stir in basil.
8
Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
9
Serve cheese whole-grain toast with bowls of vegetable stew.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil plus some to drizzle, 1 bay leaf, fresh or dried, 3 cloves garlic, 2 chopped, 1 whole cracked from skin, 2 onions, sliced, and more.

Yes, Vegetable Stew (Giambotta) falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vegetable Stew (Giambotta)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions