VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY
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
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
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Sunyata thapa
[email protected]This stew is a great way to get your daily dose of vegetables.
Leigh Gallant
[email protected]This stew is so easy to make.
Umesh Maraya
[email protected]I love the addition of lemon zest to this stew.
Arshad Gamerz
[email protected]This stew is a great way to use up leftover vegetables.
Zafar Naqvi
[email protected]This stew is so easy to make, and it's a great way to get your daily dose of vegetables.
Saman Lanka
[email protected]I love the addition of lemon zest to this stew. It really brightens up the flavor.
mikael grönfors
[email protected]This stew is a great way to use up leftover vegetables. I had some zucchini, carrots, and potatoes that were about to go bad, so I threw them all in the stew and it turned out great!
allanovic Nzaki
[email protected]I'm not a big fan of vegetables, but this stew was delicious! The vegetables were cooked perfectly and the sauce was very flavorful.
Origye John
[email protected]This stew is so easy to make, and it's a great way to get your daily dose of vegetables.
imran Abbas Hashmi
[email protected]I love the addition of lemon zest to this stew. It really brightens up the flavor.
Livhu Mukwevho
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the vegetables are cooked to perfection.
Kareem K T
[email protected]This stew is a great way to use up leftover vegetables. I had some zucchini, carrots, and potatoes that were about to go bad, so I threw them all in the stew and it turned out great!
John Rosso
[email protected]I made this stew for a potluck, and it was a hit! Everyone loved the hearty vegetables and flavorful sauce. I will definitely be making this again for future gatherings.
Shani Lahori
[email protected]This stew was easy to make and packed with flavor. I used a variety of vegetables from my garden, and it turned out great. My family loved it, and we'll definitely be making it again.
RAYANE BL
[email protected]I'm not usually a fan of vegetable stews, but this one changed my mind. The vegetables were cooked perfectly, still retaining a bit of their crunch, and the sauce was rich and flavorful. I'll definitely be making this again!
Trevor B
[email protected]This vegetable stew was an absolute delight! The combination of flavors from the fresh vegetables, herbs, and spices was simply magical. I especially loved the addition of lemon zest, which gave the dish a wonderfully bright and citrusy finish.