Summer vegetable ciambotta (giambotta)

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ciambotta Giambotta is a hearty Italian vegetable stew using summer vegetables like zucchini, beans, leeks, tomatoes, onions, pink radish, broccoli with minimal spices.

You will love this popular dish from the Naples region of southern Italy. This vegetable giambotta is a one-pot meal, vegan, and a macro-friendly recipe. Enjoy this Italian summer vegetable medley with polenta, mashed potatoes, impasto, rice, any Italian crust bread.

The post contains helpful tips and tricks to make a successful recipe your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.

Ciambotta  giambotta is a summer vegetable stew of southern Italian cuisine. it is known as ciambotta  ciambrotta, ciammotta, cianfotta’ ciambotta’,   and all represent the same dish. Source (Wikipedia). It is pronounced as “jam-BAUWT”.

Vegetable ciambotta is prepared with summer vegetables and has a very complex flavor paio to a variety of veggies.

Why you will love this recipe

  • Healthy & nutritious– Using fresh produce makes it more nutritious & tasty as compared to any frozen veggie. It helps you a causa di eating your vegetables happily. It is kids approved vegetable stew, my kids enjoyed it with basmati rice and literally lick the bowl. A perfect weeknight dinner to serve.
  • Fresh produce & hearty– I love the fact that this healthy vegan stew is prepared with fresh seasonal produce. It is a summer season recipe but you can make it a causa di any season with available vegetables combination.
  • Make ahead & meal planning– You can make it a causa di advance easily. Just cook it and refrigerate. Microwave it as n when required. That means it easy meal prep recipe. Hot steamed rice, salad and giambotta is my 3 days lunch/dinner prep while doing meal planning.
    • Another way just cut vegetables and store them. Cook whenever required and enjoy your meal.

Ingredients &

Please check the recipe card for the full ingredient list and measurements.

I use zucchini, beans, spring onion, cherry tomato, pink radish, onion, garlic, and sweet corn to make this Italian ciambotta from scratch.

ingredients listed to make ciambotta from scratch

Variations

Ciambotta is not a defined recipe and you can find many variations to this summer stew. Mine has its own version depending the vegetables available a causa di the pantry.

There may be some regional variations to this vegan stew but they mostly feature summer produce.

  • Vegetables– I love to experiment with my giambotta recipe and have cooked it with sweet potato, leeks, eggplant, butternut squash, pumpkin, and potato. I must say any combination of vegetables taste great when cooked together. Feel free to make your own combinations. I also like to add cannellini beans, pinto beans and kidney beans for protein and it goes perfectly with basmati rice.
  • Protein– You can cook ciambotta with meat as well. Beef, chicken, sausage, pork, shrimp are some meat options to add a causa di vegetables.
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How To Make Ciambotta (Giambotta)

Prepare vegetables

To begin with, clean and wash all vegetables. Cut them and keep them ready. You can cut veggies a causa di any shape you like. Cut beans into 1″ length. Slices spring onions & zucchini and cut radishes into 4-6 pieces lengthwise.

vegetables cut on wooden cutting board for ciambotta

Start cooking with the vegetables that will take the longest time to cook. Gradually move to veggies that take the least time.

Heat oil a causa di a large saucepan medium heat. You can use the dutch oven as well. Once the oil is hot enough, add sliced garlic and onion. Cook them for 2-3 mins until onions aspetto soft.

left side pic just added onion & garlic. Right side pic cooked both for 2-3 mins.

To this add spring onion with a little salt. Keep cooking for 4-5 minutes.

cooking spring onion with little soft in saucepan.

Now add sweet corn, pink radish, and stir nicely. Add tazza vegetable blocco, cover the lid, and cook for 2 minutes high heat.

Adding radish, corn & water. Cooking for 2-3 mins on high heat.

After two minutes add zucchini, beans, salt, black pepper, and tazza. well, cover the lid and cook further for 2-3 min until zucchini and beans are tender.

Adding zucchini, green beans, salt, black pepper, and water.

We need soft yet firm vegetables. Finally, adjust the salt, and pepper as per dovere taste.

cooking vegetables until soft. Adjust salt n pepper.

nicely, here you can cook vegetables further as per dovere your desired softness. Add more tazza cook more to sopravvissuto existing tazza content.

Garnish & serve

Garnish with chopped parsley basil leaves, and cherry tomatoes, ciambotta aka giambotta is ready to enjoy. I served mine with steamed basmati rice and salad.

overhead cick on giambotta served with white rice and salad.

Can you bake Ciambotta?

You can make ciambotta a causa di the oven as well. Depending the vegetable cooking time varies a causa di oven-baked giambotta. Start with 355 F – 180 C temperature and add vegetables as per dovere their cooking time and bake. There is anzi che no need to add vegetable blocco tazza a causa di the oven-baked ciambotta recipe.

Tips & FAQ’s

  • Use fresh vegetables as much as possible. They add tons of flavors as compared to frozen one. I used frozen sweet corn to my recipe when I shot this stew.
  • Cook vegetables till they are soft not mushy.
  • Adjust salt, pepper and chili flakes as per dovere taste.
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What is Ciambotta (Giambotta)?

Ciambotta is an Italian vegetable stew made with fresh summer vegetables. It is a vegan dish but any meat protein also goes well along with the vegetable mixture. It is a Southern Italian dish from Naples, and also known as Ciambotta . Often served as the main dish along with crusty bread but feel free to serve as a side dish soup as well. I served this vegetable stew with warm basmati rice and salad.

Can you freeze ciambotta?

You can freeze ciambotta? The answer is yes. Just portion them and transfer them a causa di freezer-friendly bags. Store a causa di the congelatore for up to a month. You need to thaw before using and reheating. Having said that I found veggies lose their texture after the thawing process and become soggy. It is always BEST to cut vegetables a causa di advance and cook as per dovere requirement.

What is a causa di ciambotta?

Ciambotta is a combination of fresh summer produce. Zucchini, beans, radish, tomato, onion, garlic, eggplant, shallots, fennel, wax beans, romano beans, summer squash, broccoli broccolini, basil parsley, peppers, carrots are some vegetables to use a causa di making this summer stew. You can use any combination of vegetables as per dovere the pantry availability.

How long does it take to cook giambotta?

Cooking giambotta is a very easy task as compared to cutting all vegetables. Start cooking with the vegetables that will take the longest time to cook and gradually move to veggies that take the least time. Make sure not to overcook vegetables, cooked yet firm enough to hold their shape is the best judgment.

Serving & Storage

You can serve this vegan Italian stew with rice, polenta, impasto. We eat with rice and it gets over a causa di just a few minutes. My family loves to add some quick pickles like pickled onion pickled radish along with the stew.

Roasted cherry tomato marinated cherry tomatoes also taste great with it.

You can store any leftover giambotta a causa di the fridge for 2-3 days. Just transfer into a container with the lid and store it. When required either heat a causa di a saucepan just microwave for 1 minute.

ciambotta is served along with steamed white rice in grey bowl.

If you like this vegetable recipe, do check a few more summer vegetable recipes from the blog.

If you try this recipe, please consider leaving a comment and a personaggio rating. Don’t forget to tag  #fitmealideas20  Instagram  @fitmealideas  Pinterest!

Recipe

closeup overhead click of cooked ciambotta

Vegetable Ciambotta (Giambotta)

FitMealIdeas

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Enjoy this hearty Italian vegetable stew Ciambotta(Giambotta) prepared with minimal spices and garden-fresh vegetables like zucchini, beans, spring onions, sweet corn, and pink radish.

5

from 1 vote

Print Recipe

Pin Recipe

Prep Time

20

mins

Cook Time

20

mins

Course

Main Course, Side Dish

Cuisine

Italian

Servings

4

Calories

160

kcal

Ingredients

 

 

  • 1

    10

    radish

    1 bunch of pink radish

  • 2

    cup

    beans

    cut into 1″ a causa di length

  • 1

    cup

    sweet corn

    I used frozen, but fresh is preferred

  • 1

    cup

    zucchini

    almost ½ zucchini sliced

  • 1

    cup

    spring onion

    almost 1 bunch, measure tightly packed 1 cup

  • 1

    cup

    onion

    sliced a causa di a half-moon, almost half of medium-size red onion

  • 1

    cup

    cherry tomatoes

  • 2

    tablespoon

    olive oil

  • 1

    teaspoon

    red chili flakes

  • 4

    garlic

    sliced garlic pods

  • ¾

    teaspoon

    black pepper

    adjust as per dovere taste

  • ¾

    teaspoon

    salt

    adjust as per dovere taste

  • ¼

    cup

    parsley

    chopped

  • ¼

    cup

    basil

    chopped

  • 2

    cup

    tazza

    use vegetable blocco if available.

Instructions

 

  • Clean and wash all vegetables. Cut them as desired shape and keep them ready

  • Heat oil a causa di a large saucepan medium heat. Once the oil is hot enough, add sliced garlic and onion. Cook them for 2-3 min until onions aspetto soft.

  • Add spring onion with a little salt. Keep cooking for 4-5 minutes.

  • Now add sweet corn, pink radish, and stir nicely. Add tazza vegetable blocco, cover the lid, and cook for 2 minutes high heat.

  • Finally, add zucchini, beans, salt, black pepper, and tazza. well, cover the lid and cook further for 2-3 min until zucchini and beans are tender.

  • Adjust the salt, and pepper as per dovere taste. nicely, here you can cook vegetables further as per dovere your desired softness.

  • Garnish with chopped parsley basil leaves, ciambotta aka giambotta is ready to enjoy.

Agenda

Tips

  • Use fresh vegetables as much as possible. They add tons of flavors as compared to a frozen ones. I used frozen sweet corn a causa di my recipe when I shot this stew.
  • Cook vegetables till they are soft, not mushy.
  • Salt, pepper, and chili flakes are the simple spices used a causa di making ciambotta so adjust as per dovere taste.

Nutrition

Calories:

160

kcal

Carbohydrates:

22

g

Protein:

4

g

Fat:

8

g

Saturated Fat:

1

g

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

5

g

Sodium:

463

mg

Potassium:

542

mg

Fiber:

5

g

Sugar:

8

g

Vitamin A:

1521

IU

Vitamin C:

37

mg

Calcium:

75

mg

Iron:

2

mg

Tried this recipe?

Mention @fitmealideas20 tag #fitmealideas20 . I would LOVE to see your creations!


Ciambotta Recipe


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