Best Vegetable Stew Giambotta A La Rachael Ray Recipes

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY

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.

VEGETABLE STEW (GIAMBOTTA)

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.
• 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.

VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES

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.

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.

VEGETABLE STEW (GIAMBOTTA)

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.

GIAMBOTTA (VEGETABLE STEW)

Steps:

• Get a large pot and throw in all the ingredients except the basil.
• Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
• Remove from heat and stir in basil.
• Can be served hot or at room temperature.

GIAMBOTTA

Steps:

• Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
• While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
• Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
• Increase heat and simmer for 40 minutes until vegetables are tender.
• Add salt and pepper to taste.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.