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.

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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
 1 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
 1 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
 1 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


Amount Per Serving
Calories 1004
% Daily Value *
Total Fat 48.5g75%
Saturated Fat 17.3g87%
Cholesterol 60mg20%
Sodium 2601mg109%
Total Carbohydrate 100.3g34%
Dietary Fiber 24.7g99%
Sugars 28.8g
Protein 43.4g87%

Calcium 71%
Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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