Best 4 Vegetable Stew Giambotta A La Rachael Ray Recipes

Giambotta, a hearty vegetable stew from Southern Italy, is a delicious and versatile dish that showcases the vibrant flavors of fresh summer produce. This classic Italian stew is typically made with a combination of eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, simmered in a flavorful broth until tender. Variations of the stew may also include other vegetables such as potatoes, carrots, or green beans, and can be customized with different herbs and spices to suit individual tastes. Giambotta is often served as a main course, accompanied by crusty bread for dipping, or as a side dish to grilled meats or fish. This versatile stew can also be enjoyed cold as a refreshing salad on a hot summer day. With its colorful array of vegetables and浓郁蔬菜风味, Giambotta is a delightful dish that captures the essence of Italian summer cooking.

In this article, we present two variations of Giambotta: a traditional Italian recipe and a version inspired by the famous TV chef Rachael Ray. Both recipes offer a unique take on this classic stew, using fresh, seasonal vegetables and simple, flavorful ingredients. The traditional Italian recipe stays true to the classic flavor profile of Giambotta, while Rachael Ray's version adds a touch of American flair with the addition of corn and black beans. Whether you prefer the classic Italian flavors or a more modern twist, these recipes are sure to satisfy your cravings for a delicious and hearty vegetable stew.

Here are our top 4 tried and tested recipes!

VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES

Vegetable Stew with Potato and Cheese Pancakes image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cloves garlic, smashed
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, garbanzo beans, drained
1 1/2 teaspoons ground cumin
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, such as Russets, about 3 large potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece
Olive or vegetable oil, for frying

Steps:

In a medium pot over moderate heat saute garlic and mushrooms in extra-virgin olive oil for 2 or 3 minutes. Add zucchini and onion to the pot and season vegetables with salt and pepper. Saute another 5 minutes. Add beans, cumin, tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.
Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom. Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart. Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.
Arrange cakes, 3 per person, on dinner plates and top with ladles of mushroom and zucchini stew.

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

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

Vegetable Stew image

Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield about 8-10 servings (3-1/2 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds lean boneless lamb or pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium leek, sliced
6 cups beef broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups chopped cabbage
2 to 3 cups cauliflower florets
3 carrots, sliced
1 celery rib, sliced
1 package (9 ounces) frozen cut green beans, thawed
Minced fresh parsley
Cornstarch and water, optional

Steps:

In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

Tips:

Use fresh vegetables. Fresh vegetables will have the best flavor and texture in your stew.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pot. If you add too many vegetables to the pot, they won't cook properly.
Season your stew to taste. Add salt, pepper, and other spices to taste.
Serve your stew with a side of bread or rice. This will help to soak up the delicious broth.

Conclusion:

Giambotta is a delicious and hearty stew that is perfect for a cold winter day. It is packed with fresh vegetables and flavorful broth. This recipe is easy to follow and can be made with a variety of vegetables. So next time you are looking for a comforting and delicious meal, give this recipe a try.