Italian Giambotta
Recipe courtesy Don Pintabona
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- Recipe categories: Vegetables, Mushroom, Zucchini, Eggplant,
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By Chef #702797
on August 01, 2010
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I made this recipe tonight using (almost all locally grown veggies - either from my garden or the local Farmer's Market. I took Lizette's advice and cooked all the veggies separately. It was wonderful. I served as a side with marinated grilled lamb kebabs (also from a local source.
Thanks for providing this recipe for all to enjoy, Don Pintabona!
Remember - BUY LOCAL FOODS!
By tiny.wahine01_1...
Norfolk, 86
on July 12, 2010
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We made this with potatoes, zucchini, red, orange & green bellpeppers, roma tomatoes, italian eggplant and onion. Its tasty, healthy and goes very well with crusty toasted italian bread. We sauteed each vegetable ingredient separately (4 skillets going at the same time... then mixed them altogether in the end, seasoned with torn basil leaves, salt and pepper. This dish tastes is even better 2 days later.