Vegetable Stew (Giambotta)

Total Time:
40 min
15 min
25 min

4 servings

  • 1/4 cup extra-virgin olive oil plus some to drizzle
  • 1 bay leaf, fresh or dried
  • 3 cloves garlic, 2 chopped, 1 whole cracked from skin
  • 2 onions, sliced
  • 2 large potatoes, peeled and chopped
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, seeded and chopped
  • Salt and pepper
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 1 cup stock, chicken or vegetable
  • 1/2 cup torn or chopped basil (10 to 12 leaves)
  • 4 (1-inch thick) slices whole-grain crusty bread
  • 1/2 cup grated pecorino

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.

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    94 Reviews
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    I made this tonight to RAVE reviews! After reading other reviews here, I added thyme, a big carrot and some celery. I peeled the eggplant but not the zuke (both large. My carnivores demand some kind of meat, so I used a quarter pound of loose sweet Italian sausage. The fire-roasted tomatoes made a big addition to the flavor; well worth making the distinction. With some French bread toasted with olive oil and parm, it was filling and satisfying. 
    This made a lot of soup and I could have ended up eating left overs for a long time, but everyone came back for seconds. Even my dogs were circling the kitchen like sharkes.  
    Not much left to test the "better the next day" theory and I will definitely make this again.
    When my garden begins producing in the summer, I always make this dish. We (hubby and I love it. I increase the broth a bit and serve it over brown rice. So yummy!
    Very satisfying, healthy, and delicious! I substituted butternut squash for the potato (threw it in around the same time as the eggplant, and I also added some dried thyme, oregano, and crushed red pepper as the vegetables were cooking. I served it along side some seared boneless, skinless chicken breasts.
    I've been making this for the past four years and it's delicious! It also freezes very well. I add turkey kielbasa occasionally to satisfy the meat eaters
    Recipe is liked by all in family.
    I spiced it up a bit by ADDING pinch of red
    pepper flakes and cup of Chili Sauce.
    good. could omit the eggplant, as it wasn't an integral part of the dish 
    added more stock than called for, and only used half the tomato amount
    this is a great recipe by itself and has enough wiggle room to change or add things, I has summer squash and added that I have also used butternut squash and turnips too! It feels way more substantial than most vegetarian meals Thanks!
    Easy and delicious!!
    Delicious and very easy to make. Not able to contemplate a meal without meat, I chopped and sauteed five links of mild Italian sausage in the olive oil before starting with the onion and other veggies. I also took care to salt and pepper in between layers of the veggies so it wouldn't be bland at the end. My hubby and extremely picky 14 year old daughter (who will just skip a meal if it doesn't "look right")both absolutely love it, as do I! My first ever attempt at a television recipe is a success! : - )
    As written, it was good. I thought it a little bland, so I followed another's advice and added 1 tsp of thyme. It was really tasty. I also liked cooking it a little longer; it gave the flavors a chance to blend. To make it more appealing to my teenagers, I separated 1/2 the stew and added turkey sausage. They loved it with the meat. I loved it without it! Definitely a keeper!
    I would like to try and make this veggie stew but my problem is that I am allergic to tomato's what can I use instead of the tomato's. To make this recipe.  
    I saw you do this last year and tried it. It was the 1st receipe I had ever tried from any Food Network star. I have to say it was very easy and delicious. I have never even eaten eggplant before. You just made it look easy and very good on tv, so I had to try. Now I'm watching you and more stars so I can get some good healthy receipes. I work for a physician and she really encourages healthy diets. Thank you so much. You really helped me.

    Princess Di
    I've enjoyed giambotta since I was a little girl and Rachael's recipe is very similar to mine! It's a great dish that can be eaten hot in the fall/winter or cold during the summer months. For those who need to satisfy meat lovers, try adding sliced cooked italian sausage (turkey or pork). Or try serving grilled salmon over a bed of the vegetable giambotta (without the sausage, of course!) To die for! When you make it correctly, the taste is very similar to a chunky stew-like minestrone and, of course, it's definitely better the next day! Mangia!
    My teenage granddaughter and I shopped for the ingredients and made the stew together. I was a great experience for us. The family enjoyed it so much and has been talking about that dinner for a couple fo years, now.
    I have been making this recipe for the past three Fall/Winters and my family and I love it! It is healthy, flavorful, and so comforting.....I have shared this recipe with many who agree:)
    I'm a meat guy all the way, my wife seen this on tv and i didn't even give a chance as shown. Once I made it, I ate 3 bowls full. After making a couple of times I learned older veggies tend to come up as mush, the fresher the better. Couldn't find the pecorino in my area but a premade garlic cream cheese spread works very well also.
    We found this to be pretty boring. The major tastes were tomato and potato. And most of the vegetables had no crunch at all.

    Although the rubbing of the garlic on the bread and melting cheese on top is delicious.

    There are a bunch of things that could be added but then it wouldn't be this recipe.

    Recommendation if you do want to make it as is: Start with the potatoes. Let them cook halfway then add everything else in stages. That way the rest of the veggies get cooked but still have their own flavors to blend.
    I love this recipe!
    To get it to cook in 30 minutes you have to cut the veggies pretty small, especially the potatoes.
    It is so good and filling and I feel great eating it because of all the veggies!
    I made this right off the recipe, and having made many recipes of RR, I was very dissapointed! We had company that night and we actually ended up throwing it away and getting pizza delivered! I also threw the recipe away!
    We have made this recipe about 20 times in the last year. We first used it in Alaska but now in San Antonio where everything is fresh, now beyond excellent. Vegetarian friends rave, meat lovers rave. Yum
    I am always looking for a fulfilling and low calorie dish and this hits the mark. The only thing I did different was I added a handful of grated carrots out of a bag and a can of white navy beans, for some protein. It made a large pot full. The only thing the cooking times are off. I let mine simmer for about an hour, until the potatoes were tender. Add a dash of hot sauce, grated parm cheese on top...enjoy!

    Differently a keeper!
    This was very tasty! I used very large vegetables and easily got 8 servings out of this. The stew is so hearty that you don't need a huge bowl of it to fill you up, especially with a little bread or biscuits on the side. I had to use a little more vegetable broth due to the volume and had to add quite a bit of salt in order to get the flavor right. My potatoes also took longer to cook, similar to others' comments. This was delicious with the basil, but it's fantastic with a little shredded low fat cheese melted on top!
    I had to comment on this recipe because I am so excited to have found it! I was watching 30 Minute Meals when Rachael prepared this and thought it looked very tasty. I tried it last night and am so impressed. It is very simple and took no time to get it ready. It's so interesting how the flavor is so complex when it is made solely from vegetables. I used vegetable broth and the flavor was out of this world. Next time I am going to add mushrooms and maybe some yellow squash. Try this recipe - you won't be disappointed!
    I loved this stew! It was super easy & came out perfectly. The only thing I added was a little thyme with the onions because I am obsessed with that particular combo. YUM!
    Great, easy, recipe to make that smelled so great my kids were clamouring to get a taste. I went right off the recipe, and it came out delicious. The only thing is that it took me a little more time to simmer with the potatos (even though they were cut pretty small). Took about 45 minuteson my stove.
    So yummy, easy and harty!!
    I thought this stew was fabulous. I cooked it the day before I was going to serve it to make it more like a stew. I added extra potaotes, zuchinni and a poblano pepper. I can't wait to serve it tonight for dinner.
    I really like this dish. It's full of natural flavors and you definitely don't feel guilty eating a bowl of cooked veggies. The fire-roasted tomatoes really give it a kick, and I added some crushed pepper flakes to spice it up. My husband liked it but wished it had meat...of course!!!
    I wasn't crazy about this. I ended up adding more stock & some noodles to make a soup. It just didn't cut it on it's own.
    I think the soup was excellent. I added some oregano, extra garlic, two jalape?os, some soy sauce, and left my skins on everything (potatoes included) that is where all the nutrients are. I also did not use fire roasted tomatoes, just a can of whole tomatoes actually. It was great!
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