Ingredients with Measurements:
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 large eggplant, sliced
- 2 zucchinis, sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 can of diced tomatoes (14 oz)
- 1/4 cup of olive oil
- 1 tablespoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Grill pan
Step-by-step instructions:
1. Preheat your grill pan over medium-high heat.
2. In a large bowl, mix together the sliced bell peppers, eggplant, zucchinis, onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and toss to coat.
4. Sprinkle the dried oregano, salt, and pepper over the vegetables and toss again.
5. Place the vegetables onto the grill pan and cook for 10-15 minutes, or until they are tender and slightly charred.
6. Add the can of diced tomatoes to the pan and stir to combine.
7. Cook for an additional 5 minutes, or until the tomatoes are heated through.
8. Remove the pan from the heat and let it cool for a few minutes.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Grill pan over medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 7g
Substitutions for ingredients:
- You can use any color of bell peppers that you prefer.
- You can substitute the eggplant with portobello mushrooms.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add sliced mushrooms to the mix.
- You can add fresh herbs, such as basil or parsley, for extra flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the grill pan, or the vegetables will steam instead of grill.
- You can serve this dish hot or cold.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply place the ciambotta in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the ciambotta in a large bowl or on a platter.
- Garnish with fresh herbs, such as basil or parsley.
Pairings:
- This dish pairs well with crusty bread or a side of pasta.
Suggested side dishes:
- A side salad or roasted potatoes would be a great accompaniment to this dish.
Troubleshooting advice:
- If the vegetables are sticking to the grill pan, add a little more olive oil to the pan.
Food safety advice:
- Make sure to wash all of the vegetables before slicing them.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
- Ciambotta is a traditional Italian vegetable stew that originated in the southern region of Calabria.
Flavor profiles:
- This dish is savory, slightly sweet, and has a smoky flavor from the grilled vegetables.
Serving suggestions:
- Serve this dish as a main course or as a side dish to grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian