Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 zucchinis, chopped
- 2 tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the red and yellow bell peppers and sauté for another 5 minutes.
4. Add the zucchinis, tomatoes, oregano, basil, salt, and pepper. Stir to combine.
5. Add the water and bring to a simmer.
6. Reduce the heat to low and cover the skillet. Cook for 20-25 minutes, or until the vegetables are tender.
7. Sprinkle the Parmesan cheese over the top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use any color bell pepper you like.
- You can use fresh herbs instead of dried.
Variations:
- Add some cooked Italian sausage for a heartier meal.
- Add some chopped potatoes for more substance.
Tips and tricks:
- Make sure to chop the vegetables into similar-sized pieces for even cooking.
- Don't overcook the vegetables, as they will become mushy.
- Serve with crusty bread to soak up the juices.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large, shallow bowl for a rustic look.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a light-bodied red wine, such as Pinot Noir.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are too watery, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
Food history:
- Ciambotta is a traditional Italian vegetable stew that originated in southern Italy.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of herbiness from the oregano and basil.
Serving suggestions:
- Serve as a main dish 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
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Occassion: N/A
Region: Italian
Taste: Savory, Tangy, Herbaceous, Earthy, Balanced