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  • Writer's pictureElissa Strassman

Giambotta (Vegetable Stew)

Updated: Aug 21, 2020

Serves 4-6


1 Tbsp. Olive Oil

2 Garlic Cloves, peeled and minced

1 Small Onion, peeled and diced

1 Bay Leaf

1 Carrot, peeled and diced

1 Celery Stalk, rinsed and diced

1 Red Bell Pepper, rinsed and diced

2 Zucchini, rinsed, quartered, and sliced 

1 c. Mushrooms, rinsed, cut in half and sliced

1 8oz Can of Tomato Sauce

Sprinkle Dried Oregano (to taste)

Sprinkle Dried Basil (to taste)

1/2 c. combination of chopped fresh Basil, Mint and Parsley

Salt and Pepper to taste

Sauté garlic, onion, carrots, celery, and bay leaf in oil, in a large heavy bottom saucepan over medium heat until soft and translucent. Add  pepper, zucchini, mushrooms and season with salt, pepper, dried oregano, and dried basil to taste. Cook for about 10 minutes, or until vegetables start to soften. Add tomato sauce. Cover and let simmer on medium low heat for about 25 minutes. Stir in fresh herbs. Check seasoning, add salt and pepper to taste. Remove from heat and let sit for 10 minutes. 

Serving suggestions:

Top with fresh grated pecorino romano or parmesan cheese.

Serving notes:

This dish can be served as a side or as a meal. To make as a meal, top over any grains that you like (rice, pasta, quinoa, couscous, farro, etc.). For added protein, add a can of beans along with the tomato sauce in the method above, or top with cooked shrimp, fish, chicken or any other protein of your choice. 

Feel free to sub or add any additional veggies that you have on hand.


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