VEGETABLE STEW (GIAMBOTTA)
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
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.
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