Italian Vegetable Stew

AuthorAnnabelle
RatingDifficultyBeginner

Also spelled Ciambotta, this is a traditional dish hailing from southern Italy. It’s comfort food at its finest—and simplest. Gluten-free, wheat-free, oil-free (if using water to sauté), and soy-free.

ShareSave
Yields2 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins
 ¼ cup extra virgin olive oil plus some to drizzle
 1 bay leaffresh or dried
 3 cloves garlic2 chopped, 1 whole cracked from the skin
 2 onions chopped
 2 large potatoespeeled and chopped
 1 eggplantchopped
 1 zucchinichopped
 1 red bell pepperseeded and chopped
 400 g chopped Italian tomatoes
 salt and pepper
 1 cup vegetable stock
 ½ cup basiltorn or chopped
 ½ cup grated parmesan cheese
 4 1 inch thick slices whole grain crusty bread
What are we cooking today?
1

A delicious vegetarian meal loaded with goodness.

Getting started
2

Preheat over to 180C.

3

Heat a saucepan over medium heat.

4

Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of vegetables.

5

Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini and bell pepper.

6

Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.

7

Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil

8

Rub the bread with the cracked garlic then drizzle with extra-virgin olive, oil top with cheese and pepper and put in the oven for as long as it takes to brown the cheese.

9

Serve the stew over the warm bread.

Annabelle's tips
10

Add more stock if required to ensure enough fluid to soak with the bread.

Ingredients

 ¼ cup extra virgin olive oil plus some to drizzle
 1 bay leaffresh or dried
 3 cloves garlic2 chopped, 1 whole cracked from the skin
 2 onions chopped
 2 large potatoespeeled and chopped
 1 eggplantchopped
 1 zucchinichopped
 1 red bell pepperseeded and chopped
 400 g chopped Italian tomatoes
 salt and pepper
 1 cup vegetable stock
 ½ cup basiltorn or chopped
 ½ cup grated parmesan cheese
 4 1 inch thick slices whole grain crusty bread

Directions

What are we cooking today?
1

A delicious vegetarian meal loaded with goodness.

Getting started
2

Preheat over to 180C.

3

Heat a saucepan over medium heat.

4

Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of vegetables.

5

Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini and bell pepper.

6

Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.

7

Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil

8

Rub the bread with the cracked garlic then drizzle with extra-virgin olive, oil top with cheese and pepper and put in the oven for as long as it takes to brown the cheese.

9

Serve the stew over the warm bread.

Annabelle's tips
10

Add more stock if required to ensure enough fluid to soak with the bread.

Italian Vegetable Stew
AuthorAnnabelleCategory, , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins

Ingredients

 ¼ cup extra virgin olive oil plus some to drizzle
 1 bay leaffresh or dried
 3 cloves garlic2 chopped, 1 whole cracked from the skin
 2 onions chopped
 2 large potatoespeeled and chopped
 1 eggplantchopped
 1 zucchinichopped
 1 red bell pepperseeded and chopped
 400 g chopped Italian tomatoes
 salt and pepper
 1 cup vegetable stock
 ½ cup basiltorn or chopped
 ½ cup grated parmesan cheese
 4 1 inch thick slices whole grain crusty bread

Directions

What are we cooking today?
1

A delicious vegetarian meal loaded with goodness.

Getting started
2

Preheat over to 180C.

3

Heat a saucepan over medium heat.

4

Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of vegetables.

5

Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini and bell pepper.

6

Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.

7

Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil

8

Rub the bread with the cracked garlic then drizzle with extra-virgin olive, oil top with cheese and pepper and put in the oven for as long as it takes to brown the cheese.

9

Serve the stew over the warm bread.

Annabelle's tips
10

Add more stock if required to ensure enough fluid to soak with the bread.

Nutrition Facts

Servings 2

ShareSave

Register now

Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
Just like our Private Facebook Community, we will never share your information with others.

 

Register now

Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
Just like our Private Facebook Community, we will never share your information with others.

 

Pin It on Pinterest

0
    0
    Your Cart
    Your cart is emptyReturn to Shop