Recipes
Ciambotta (Italian Vegetable Stew) (GF, Vegan)
By: Deb Fezzuoglio
This is from my wonderful Italian mother in law. It's naturally gluten free, low fat and is packed with nutrition. The leftovers are great over whole grain rice or your favorite GF pasta or spaghetti squash. ** This is so much better when made a day ahead! ** It won’t taste the same if you use tomato sauce or diced or crushed tomatoes. (Whole tomatoes, San Marzano if you can find them, always have better flavor!) ** You can add some diced peeled eggplant if you wish.
Details
Ingredients
- 2 small zucchini
- 2 yellow summer squash
- 1 medium green pepper
- ½ large red pepper (optional)
- 1 medium onion
- 1 small container white mushrooms
- 3 large garlic cloves (minced)
- 2 - 8 oz cans whole peeled tomatoes
- ½ small can tomato paste
- Salt and pepper
- ¼ cup good olive oil
Directions
- Cut zucchini, yellow squash, mushrooms, onion and peppers into chunks (a little bigger than bite size since they will shrink when cooked, as you would if you were making a stew)
- In large skillet (with cover), heat olive oil and sauté vegetables until they begin to soften. Add garlic and parsley and sauté a minute or two longer…but be sure not to burn the garlic.
- Put the two cans of tomatoes into a big bowl and use a potato masher or your hands to break them down into smaller pieces (You can use a blender or a food processor to do this, too…just don’t over process them. You want some chunky bits of tomato in it) Add the tomatoes to the veggies, along with the tomato paste Mix well and let simmer……salt and pepper to taste as you go….. I let this simmer on medium heat for about a half hour….then I lower the heat and simmer for another half hour or so until the veggies are tender
