Dan Pelosi, aka GrossyPelosi, is back with another family recipe and this time it’s his grandfather Bimpy’s Giambotta. This classic Italian vegetable stew is a celebration of the bountiful garden harvest that signals the end of summer. Any and all veggies you can get your hands on are welcomed in this dish and it can be served hot or cold with hunks of bread, cheesy soft polenta, or creamy orzo pasta to name a few. Top it off with freshly grated Parmesan or Pecorino for the ultimate comfort meal. GET THE RECIPE ►► f52.co/3jcDMKZ
PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 4 to 6
INGREDIENTS
4 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
1 white or yellow onion, finely chopped
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon red pepper flakes, plus more to taste (optional)
2 large potatoes, unpeeled and cut into 1/2-inch cubes
1 medium eggplant, unpeeled and cut into 1-inch pieces
1 large zucchini or yellow summer squash, cut into cut into 1-inch pieces
8 ounces green beans, trimmed and cut into 1-inch pieces
1 large red, yellow, or green pepper, seeds removed and cut into 1-inch pieces
2 (28-ounce) cans crushed tomatoes
1 cup chicken or vegetable broth
1 pint cherry or grape tomatoes, halved lengthwise
1/2 cup chopped basil
1/2 cup chopped parsley leaves
Finely grated Parmesan or Pecorino, for garnish
Day-old or olive-oil toasted bread, cooked polenta, or cooked orzo, for serving
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