Giambotta

Ingredients

• 1 medium-size red onion, sliced

• 2 leeks, sliced crosswise diagonally and cut in ¼-inch chunks

• 2 medium-size yellow or red bell peppers, cut in 1-inch strips

• 2 plum tomatoes, sliced

• 1 fennel bulb, cut into ¼-inch slices

• 1 carrot, sliced in ½-inch slices

• 1 small celery root, peeled and cut into 1-inch pieces

• 1 medium-size parsnip, peeled and sliced into ½-inch slices

• 2 medium-size turnips, peeled and sliced into ½-inch slices

• ½ medium-size butternut squash, peeled and cut into 1-inch chunks

• 1 medium-size zucchini, cut into ½-inch slices

• 6 ounces Swiss chard, chopped

• 9 cloves garlic, chopped

• 1 teaspoon salt

• 2 bay leaves

• ½ teaspoon oregano

• ½ teaspoon thyme

• ½ teaspoon fennel seeds

• ½ teaspoon sugar

• ¼ teaspoon crushed red pepper

• ¼ cup extra-virgin olive oil

• 2 tablespoons white-wine vinegar

• ½ teaspoon freshly ground black pepper

• 1 cup water

• 1 cup fresh basil leaves

• ¼ cup minced flat-leaf parsley

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving

31 grams carbs; 214 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 8 grams fiber; 543 milligrams sodium; 5 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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