This vegetable stew is a delicious and healthy vegetarian course that we turn to very often. What’s best in this meal is that we can use whatever vegetables we have in stock to make this dish more appealing. Ciambotta makes a perfect Phase 3 dinner with crusty bread. Serve it hot, but cold as the main dish during a hot summer day. The deliciousness and gluten-free of this vegetable course will complement any grilled chicken, fish and meat.
- 2 tbsp. Of extra virgin olive oil
- 1 large onion
- 2 small bulbs of fennel
- 3 clove garlic
- 1 large red pepper
- 1 can of whole tomatoes in juice
- 4 medium-sized zucchini
- 1 lb. green beans
- .67 c. fresh basil leaves
- In a 5 to 6 quart Dutch oven, preheat oil on medium heat until it becomes hot.
- Gradually add onion and fennel, while stirring from time to time, and cook for up to 15 minutes until vegetables appear lightly brown and tender.
- Pour in garlic and pepper and cook for about 5 to 7 minutes until pepper is becomes tender-crisp.
- Add the tomatoes (with juice), green beans, zucchini, and 1/2 teaspoon salt. Stir and break tomatoes using the side of spoon and cook on medium-high heat.
- Reduce heat to medium-low then cover and simmer for about 25 to 30 minutes or until all vegetables are very tender.
- Add all in except the basil. Serve and top the remianing basil.