Giambotta
- Total Time
- 1 hour
- Rating
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Ingredients
- 1medium-size red onion, sliced
- 2leeks, sliced crosswise diagonally and cut in ¼-inch chunks
- 2medium-size yellow or red bell peppers, cut in 1-inch strips
- 2plum tomatoes, sliced
- 1fennel bulb, cut into ¼-inch slices
- 1carrot, sliced in ½-inch slices
- 1small celery root, peeled and cut into 1-inch pieces
- 1medium-size parsnip, peeled and sliced into ½-inch slices
- 2medium-size turnips, peeled and sliced into ½-inch slices
- ½medium-size butternut squash, peeled and cut into 1-inch chunks
- 1medium-size zucchini, cut into ½-inch slices
- 6ounces Swiss chard, chopped
- 9cloves garlic, chopped
- 1teaspoon salt
- 2bay leaves
- ½teaspoon oregano
- ½teaspoon thyme
- ½teaspoon fennel seeds
- ½teaspoon sugar
- ¼teaspoon crushed red pepper
- ¼cup extra-virgin olive oil
- 2tablespoons white-wine vinegar
- ½teaspoon freshly ground black pepper
- 1cup water
- 1cup fresh basil leaves
- ¼cup minced flat-leaf parsley
Nutritional analysis per serving (6 servings)
214 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 5 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.
Private Notes