Garden Vegetables

Our dinner tonight is a classic Italian recipe that makes good use of our garden vegetables.  Giambotta is classically made with potatoes and I have included them in the recipe below.  However, you may notice that the picture is showing a vegetable stew over pasta.  This is because we did not have any potatoes in the house so I substituted with 8 ounces of penne.  You can do the same if you prefer. 

This is always a vegetarian meal but if your family likes to include meat at, this is a great accompaniment on top of grilled chicken breasts.

Enjoy!!

Giambotta

Italian Vegetables Stew (Giambotta)

Serves 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving (without bread and cheese):

Calories: 80                           Fat:  trace                               Points: 1

Ingredients:

1 large onion – chopped

1 bell pepper (green or red) – chopped

2 cloves garlic – minced

1 large (or 2 medium) zucchini – cut into 1 inch pieces

1 cup white wine

½ pound string beans

2 cans (28-ounces each) diced tomatoes

2 tablespoons fresh basil – chopped

1 teaspoon dried oregano

Salt and pepper to taste

2 potatoes – diced

Directions:

1. Heat a large saucepot on medium heat, spray with cooking spray and add onion.  Sauté onion for about 5 minutes until soft.  Add pepper and sauté.  Add garlic and sauté for 1 minute.
2. Add zucchini, wine and string beans and sauté for 5 minutes. 
3. Add tomatoes, basil, oregano and salt and pepper, cover and allow to simmer for 15 minutes.
4. Add potatoes and simmer for about 10 minutes longer or until potatoes are soft.
5. Serve with Italian bread and parmesan cheese on the side.

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