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Zucchini and Pepper Ciambotta

  • 160calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra virgin olive oil

  2. 1 large (10- to 12-ounce)

  3. onion , chopped

  4. 2 small (1 pound each) bulbs fennel , trimmed of stems and tough outer layers, thinly sliced

  5. 3 clove(s)

  6. garlic , finely chopped

  7. 1 large (8- to 10-ounce)

  8. red pepper , cut into 1-inch pieces

  9. 1 can(s) (28-ounce)

  10. whole tomatoes in juice

  11. 4 medium (8 ounces each) zucchini , cut into 1/2-inch chunks

  12. 1 pound(s) green beans , trimmed and cut into 1-inch pieces

  13. Salt

  14. 2/3 cup(s) (loosely packed)

  15. fresh basil leaves , thinly sliced

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart Dutch oven, heat oil on medium until hot. Add onion and fennel; cook 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add pepper and garlic, and cook 5 to 7 minutes or until pepper is tender-crisp.

  2. Add tomatoes with their juice, zucchini, green beans, and 1/2 teaspoon salt; heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until all vegetables are very tender. Stir in all but 2 tablespoons basil; top with remaining basil to serve.

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