Ingredients for Vegetable Stew Giambotta A La Rachael Ray
- Extra Virgin Olive Oil
- Bay Leaves
- Garlic Cloves
- Garlic Clove
- 1 medium onion, chopped
- 2 medium potatoes, cubed
- 1 medium eggplant, cubed
- 2 medium zucchini, cubed
- Red Bell Pepper
- Salt
- Fresh Ground Pepper
- Crushed Red Pepper Flakes
- Italian Seasoning
- Diced Tomatoes
- Low Sodium Chicken Broth
- Fresh Basil
- Crusty Bread
- Pecorino Cheese
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How to Make Vegetable Stew Giambotta A La Rachael Ray
- Preheat broiler.
- Heat 2 tablespoons extra-virgin olive oil in a medium soup pot over medium heat.
- Add 2 cloves minced garlic and 1 medium chopped onion. Sauté until softened, about 5 minutes.
- Add: 2 medium potatoes (cubed), 1 medium eggplant (cubed), 2 medium zucchini (cubed), and 1 bell pepper (cubed). Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cover and cook for 10 minutes, stirring occasionally.
- Uncover, add 1 (28-ounce) can crushed tomatoes and 2 cups vegetable stock. Simmer for 5 minutes, until heated through.
- Remove from heat and stir in 1/4 cup chopped fresh basil.
- While the stew simmers, prepare the bread: Slice a baguette into 1-inch thick slices. Broil until lightly charred. Rub with 1 clove of crushed garlic and drizzle with 1 teaspoon extra-virgin olive oil. Top with shredded mozzarella cheese (about 1/4 cup per slice) and freshly cracked black pepper. Broil for 30 seconds to melt the cheese.
- Serve the hearty vegetable stew with the cheesy garlic bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
64g
Fat
12g
Carbs
31g
