A hearty Italian-American stew brimming with summer vegetables like eggplant, zucchini, and bell peppers, all simmered in a rich tomato base. It’s a perfect one-pot meal to celebrate the season's bounty.
Prep20 min
Cook45 min
Servings4
Serving size: 1.5 cups
343cal
11gprotein
52gcarbs
14g
Ingredients
3 tbsp olive oil (extra virgin)
1 large yellow onion (chopped)
4 cloves garlic (minced)
1 medium red bell pepper (seeded and cut into 1-inch pieces)
1 medium yellow bell pepper (seeded and cut into 1-inch pieces)
1 medium eggplant (cut into 1-inch cubes)
2 medium zucchini (cut into 1/2-inch thick half-moons)
2 medium yukon gold potatoes (peeled and cut into 1-inch cubes)
Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
Aromatic Giambotta, a fiber-rich homestyle veggie stew with crusty bread. Pure comfort food!
This italian_american dish is perfect for dinner. With 523.64 calories and 17.330000000000002g of protein per serving, it's a low-fat option for your meal plan.
fat
crushed tomatoes
(canned)
0.5 cup vegetable broth (low sodium)
1 tsp dried oregano
0.25 tsp red pepper flakes (optional, for a little heat)
1.5 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
0.25 cup fresh basil (freshly chopped, plus more for garnish)
0.25 cup parmesan cheese (freshly grated, for serving (optional))
Instructions
1
Sauté Aromatics
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
2
Layer and Cook Vegetables
Add the cubed potatoes and bell peppers to the pot. Sauté for 5-7 minutes, allowing them to soften slightly.
Add the eggplant and zucchini. Stir to combine and continue to cook for another 5-7 minutes, allowing the vegetables to get some color.
3
Simmer the Stew
Pour in the crushed tomatoes and vegetable broth. Add the dried oregano, salt, and black pepper.
Stir everything together, scraping up any browned bits from the bottom of the pot.
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the potatoes are fork-tender and the sauce has thickened.
4
Finish and Serve
Turn off the heat and stir in the fresh chopped basil.
Let the stew rest for 5-10 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle into bowls and serve hot, garnished with extra fresh basil and a sprinkle of grated Parmesan cheese, if desired.
Servings8
Serving size: 1 slice
181cal
7gprotein
36gcarbs
1gfat
Ingredients
400 g Bread Flour (About 3 1/4 cups. All-purpose flour can be substituted.)
1 g Instant Yeast (About 1/4 teaspoon.)
8 g Fine Sea Salt (About 1 1/2 teaspoons.)
350 g Lukewarm Water (About 1 1/2 cups. Temperature should be 95-105°F (35-40°C).)
Instructions
1
Mix the Dough (5 minutes)
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
Do not knead. The dough will look messy and unstructured; this is correct.
2
First Rise (12-18 hours)
Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
3
Shape and Second Rise (30-60 minutes)
Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
4
Preheat Oven and Dutch Oven (30 minutes)
While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
5
Bake the Bread (45-50 minutes)
Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
Using the parchment paper as a sling, lower the dough into the hot pot.
Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
6
Cool Completely (1-2 hours)
Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.
