Best 3 Vegetable Stew Giambotta Recipes

Vegetable stew giambotta is a flavorful and hearty Italian dish that is easy to make and packed with fresh vegetables. Originating from Naples, Italy, this stew is a delicious way to enjoy the bounty of the summer harvest. Giambotta is typically made with a variety of vegetables, such as zucchini, eggplant, tomatoes, potatoes, and bell peppers, along with herbs and spices. Often served warm with crusty bread or pasta, this inviting dish is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

GIAMBOTTA (ITALIAN VEGETABLE STEW)

Giambotta (Italian Vegetable Stew) image

I found this recipe in Woman's Day. It is slightly different than the others posted, so I thought I would include it.

Provided by Chris Reynolds

Categories Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, plus more for serving
2 large onions, roughly chopped
4 ounces pepperoni, cut into 1/4-inch pieces
4 clove(s) garlic, roughly chopped
3 large carrots, cut into 2-inch pieces
1/2 medium about 1 1/2 pounds head cabbage, cored and cut into 1-inch wedges, then halved crosswise
kosher salt
pepper
1 1/2 lbs tomatoes, roughly chopped
2 medium about 12 ounces zucchini, cut into 1-inch pieces
1/2 lb green beans, trimmed
3 medium about 1 pound red potatoes

Steps:

Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.

VEGETABLE STEW (GIAMBOTTA)

Vegetable Stew (Giambotta) image

This is a Rachael Ray recipe, but my mom has made this for years. We love this in the summer with all the fresh veggies from the garden.

Provided by MARIA MAC

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
1 bay leaf
3 garlic cloves, chopped
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 diced fire-roasted tomatoes
1 cup chicken stock or 1 cup vegetable stock
1/2 cup chopped fresh basil leaf (10 to 12 leaves)

Steps:

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 20-30 minutes, stirring occasionally.
Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
Turn heat off and stir in basil.

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

Ingredients

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

Tips:

Choose fresh, seasonal vegetables: The fresher the vegetables, the more flavorful your stew will be. When possible, use vegetables that are in season, as they will be at their peak of flavor and nutrition.
Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your stew. This will give your stew a more complex and interesting flavor. Some good options include tomatoes, zucchini, eggplant, bell peppers, onions, and potatoes.
Sauté the vegetables before adding them to the stew: Sautéing the vegetables in a little olive oil or butter will help to caramelize them and bring out their natural sweetness. This will also help to prevent them from becoming waterlogged in the stew.
Use a flavorful broth: The broth is an important part of any stew, as it provides the base flavor. Use a good-quality broth, such as homemade chicken or vegetable broth, or a store-bought broth that is low in sodium.
Season the stew well: Don't be afraid to season your stew generously with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the vegetables and make your stew more delicious.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld together and the vegetables to become tender.
Serve the stew with a side of bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Giambotta is a delicious and hearty stew that is perfect for a cold winter day. It is a great way to use up leftover vegetables, and it can be easily customized to your liking. With a little planning and effort, you can make a giambotta that is sure to impress your family and friends.