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Thread: Giambotta-Grandma's Summer Veggie Meal

  1. #1
    Join Date
    Sep 2001
    Location
    Lebanon, New Jersey
    Replies
    9

    Post

    I'm not sure what to call this recipe except for the italian name I grew up with: giambotta.

    It's very simple to make, though cooking time is longer than one would imagine.

    I made it in a 4 qt. corning ware pot on the stove but you could do it in a dutch oven. Whatever pot you use make sure you stir the veggies often so they don't scorch on the bottom.

    (I put the point values next to each ingredient)

    Giambotta

    2 tsp olive oil 2
    3c potatoes, cut into 1" cubes 6
    1 green pepper, cut into lg chunks 0
    3 ribs celery sliced 0
    2 cloves garlic, chopped 0
    1 lg onion, cut into chunks 0
    1/2 med. eggplant, cut into 1" cubes 0
    2 avg size zucchinis, cut lengthwise,
    quartered, then sliced 0
    15oz can tomato sauce 2
    2 fresh tomatoes, cut into chunks 0

    Spray Pam into base of pot, add oil. Once hot, add onions and garlic and cook, stirring often, cover it in-between, until onions are almost translucent. Add potatoes and cook for 5 minutes. Then add egplant, celery, green pepper. Cook for another 5 minutes or so then add chopped tomatoes, zucchini, then tomato sauce. Cook for about 10 minutes then add the following seasonings to taste: salt, pepper, basil, oregano.

    Cook for about another 10-15 minutes or until all vegetables are cooked (primarily the potatoes) and the tomatoes don't taste raw..

    You can serve with a sprinkle of parmesan cheese and we used to use bread to soak up the tomato sauce mixture. I used 2 slices of light bread which was 1 point.

    This recipe makes a large quantity, totally filled up my 4 qt corning ware which is approx. 16 cups (this varies depending upon the size of all the veggies) I divided it easily into 10 servings of approx. 1 cup or so and it worked out to 1 pt per serving. Then add the cheese and the bread. VERY FILLING! This doesn't contain a protein so I would suggest a bean, such as chick pea or cannelini bean. Don't have the pt values on those. Alternatively, if tofu is your thing you could add that too. Again, don't have the pt value.

    I hope all who try this enjoy it. As my grandma said, "Mangia!"

    Marie [img]smile.gif[/img]

  2. #2
    Join Date
    Sep 2001
    Location
    Pacific Northwest
    Replies
    18,491

    Post

    Hi Marie~

    This looks SO good! I'm printing it out now!

    And how wonderful to have the history behind it. [img]smile.gif[/img] I love "tried and true" recipes. I'll think of you and your family when I make it!! Mangia~ [img]graemlins/wave.gif[/img] Carol
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






    .

  3. #3

    Post

    This sounds wonderful. I'm always looking for a hearty veggies side dish. [img]graemlins/wave.gif[/img]
    Grainne

    3/16/02- Made WW Lifetime
    4'11"...SW 176lbs CW 154 lbs WGW 115
    Rejoining weight 11/17 154 lbs




  4. #4

    Post

    A most excellent way to use the wonderful summer bounty of veggies. I'll hav eto halve this as its just the 2 of us.
    Thanks
    Tracking is my new normal
    goal reached 1999 and 2011 and 20??



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