Vegetarian

Giambotta (Italian Vegetable Stew) takes 15 minutes to prepare.

Giambotta (Italian Vegetable Stew) takes 60 minutes to cook.

Giambotta (Italian Vegetable Stew) makes 6 servings.

The ingredients for Giambotta (Italian Vegetable Stew) are:

1/4 C extra virgin olive oil
1 bay leaf, fresh or dried
3 cloves garlic, chopped
1 sweet onion, sliced
1 eggplant, chopped
1 zucchini, peeled and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 C mushrooms, sliced
3 tomatoes, diced
16 oz tomato sauce
3 potatoes, peeled and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp basil
Salt and Pepper to taste

Here is how you make Giambotta (Italian Vegetable Stew):

1. Heat large stockpot over medium-low heat.2. Add olive oil, bay, garlic and onions, cook slowly while prepping other veggies, stirring occasionally.3. Add vegetables in order as you chop: eggplant, zucchini, bell peppers & mushrooms.4. Add tomatoes, tomato sauce and potatoes; season with garlic powder, onion powder and basil; reduce heat to low and simmer for 45 minutes.Number of Servings: 6Recipe submitted by SparkPeople user MARIA_VIGS.

The nutritional information for Giambotta (Italian Vegetable Stew) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 262.7

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 446.3 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 8.9 g
• Protein: 6.2 g

Giambotta (Italian Vegetable Stew) is Italian cuisine.

The dietary needs meet for Giambotta (Italian Vegetable Stew) is Vegetarian