Zucchini And Pepper Ciambotta Recipes

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CIAMBOTTA (GIAMBOTTA)



Ciambotta (Giambotta) image

Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.

Provided by Gina Matsoukas

Categories     Main Dishes

Time 45m

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium Yukon gold potatoes, chopped
1 medium eggplant, chopped
5 medium plum tomatoes, chopped
2 medium zucchini, chopped
2 bell peppers (any color), chopped
salt and pepper to taste
1/2 cup roughly chopped fresh basil and parsley

Steps:

  • Add olive oil to a large pot or Dutch oven and place over medium heat.
  • Once hot, add the onions and cook for 5 minutes until starting to soften.
  • Add the garlic and cook an additional minute until fragrant.
  • Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
  • Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
  • Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
  • Serve as desired with crusty bread, over rice, with added white beans, etc.

Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ZUCCHINI ITALIAN VEGETABLE STEW - CIAMBOTTA



Zucchini Italian Vegetable Stew - Ciambotta image

Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cubed fresh zucchini
2 cubed fresh red bell peppers
2 cubed potatoes
1 large onion, diced
8 ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon hot pepper
6 cups water, to cover approx
grated parmesan cheese, for topping
crusty Italian bread

Steps:

  • Rinse and cut up vegetables and put into a large pot.
  • Add seasoning, tomato and water to just cover the vegetables.
  • Bring to a boil over high heat.
  • Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
  • Serve topped with grated Parmesan or Pecorino Romano Cheese.

Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.2, Sodium 2079.9, Carbohydrate 35.9, Fiber 7.4, Sugar 12.1, Protein 6.4

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  • In a large high walled pot or Dutch oven saute the onion in the olive oil for a few minutes over medium-low heat. Add the garlic and cook for 2 minutes more.
  • Turn the heat to medium and add in the eggplant and cook for 5 minutes, stirring frequently. Then, add in the peppers, potatoes, zucchini, carrots, and cherry peppers. Stir frequently to coat the vegetables with olive oil.
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