Vegetable Stew Giambotta A La Rachael Ray Recipes

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VEGETABLE STEW (GIAMBOTTA)



Vegetable Stew (Giambotta) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
  • 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. Serve cheese whole-grain toast with bowls of vegetable stew.

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY



Vegetable Stew (Giambotta) a La Rachael Ray image

Lean and Mean! Recipe courtesy of Rachael Ray and 30 Minute Meals. Was watching her prepare this stew and decided to post it; because we are having it for lunch tomorrow. Every Friday for lunch they serve some kind of soup that is hearty with some rice and vegetables. The soup is generally made with root vegetables, all kinds of meat, & beans as well!

Provided by Manami

Categories     Potato

Time 40m

Yield 1 stock pot, 4 serving(s)

Number Of Ingredients 18

1/4 cup extra virgin olive oil, plus some to drizzle
1 bay leaves, fresh or 1 dried bay leaf
2 garlic cloves, chopped
1 garlic clove, 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, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional, for that extra zing)
italian seasoning, to taste
28 ounces fire roasted diced tomatoes (from a can)
1 cup low sodium chicken broth (we used low-sodium vegetable) or 1 cup vegetable stock (we used low-sodium vegetable)
1/2 cup torn chopped fresh basil (10 to 12 leaves) or 1/2 cup flat leaf parsley
4 slices whole wheat crusty bread (1-inch thick)
1/2 cup grated pecorino cheese

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat.
  • Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  • Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  • Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
  • Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  • Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
  • 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.
  • Serve cheese whole-grain toast with bowls of vegetable stew.

Nutrition Facts : Calories 569, Fat 16.8, SaturatedFat 2.6, Sodium 859.8, Carbohydrate 95.2, Fiber 14.8, Sugar 16.2, Protein 15

GIAMBOTTA (VEGETABLE STEW)



Giambotta (Vegetable Stew) image

Make and share this Giambotta (Vegetable Stew) recipe from Food.com.

Provided by cookiecutter _

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 medium red bell peppers, cored, seeded, cut into bite-sized pieces
2 large tomatoes, cored and cut into small pieces
2 medium potatoes, peeled and cut into bite-sized pieces
1 medium eggplant, cut into bite-sized pieces
1 large onion, diced
salt and pepper
1/4 cup water
2 tablespoons olive oil
4 -5 basil leaves, torn into pieces

Steps:

  • Get a large pot and throw in all the ingredients except the basil.
  • Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
  • Remove from heat and stir in basil.
  • Can be served hot or at room temperature.

Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.3, Carbohydrate 18.7, Fiber 5, Sugar 5.3, Protein 2.7

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