Summer Vegetable Medley (Giambotta)
Serves 4 as a main dish
This mixed summer vegetables recipe, my version of an Italian Giambotta, is so good and very healthy. It calls for a base of onions, peppers, garlic and tomatoes, upon which any combination of yellow squash, zucchini or eggplant can be used, depending on what looks good at the store or in your own garden. Even the amount of tomatoes is optional. The amount called for is meant to flavor and coat the mixture. However, I sometimes add more when I want the dish a bit saucier. Whatever vegetables you use, this is a quick, easy and delicious vegetarian main dish, but can be served as an awesome side dish for a summer meal. For something a little different based on this recipe, see the Summer Vegetable Stew in the similar and related recipes. This recipe can be made in any amount needed.
Ingredients
- 2 to 3 tablespoons olive oil
- 1 large onion, coarsely chopped (about 1-1/2 cups)
- 2 medium green and/or red peppers, coarsely chopped (about 2 cups)
- 6 large cloves garlic, minced
- 2 large ripe tomatoes, chopped (can use one 14.5-ounce can diced tomatoes, with juices)
- 1 tablespoon dried oregano (can use fresh if available)
- 3 pounds yellow squash, zucchini, and/or eggplant, cut into 3/4-inch pieces (about 6 cups)
- 8 ounces coarsely chopped mushrooms (see notes below)
- 1 tablespoon additional oregano
- Salt and pepper to taste
- Freshly grated Parmesan or Romano cheese
Heat olive oil in large skillet or sauté pan over medium-high heat. Add the onions and peppers. Sauté until tender, about 10 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, 1 tablespoon oregano, some salt and pepper. Cook just until the tomatoes break down, about 5 minutes. Add the squash, zucchini, eggplant and mushrooms. Season with the additional oregano, salt and pepper. Cover and cook over medium heat until very tender, about 30 minutes. Stir occasionally and add additional tomato juices or a little water if needed. Serve immediately or keep warm over very low heat, passing the grated cheese separately.
Notes: The mushrooms add a meaty texture, but can be omitted. I prefer cremini, also known as baby bellas, with this dish. As a main dish, serve with white rice, brown rice, millet or your favorite grain.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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