Ciambotto – Summer’s Bounty

Ciambotto is an inexpensive but delicious southern Italian dish that uses many of summer’s bounty of vegetables. Not only does it require very little prep, its result is delicious in the way ratatouille or zacusca is in the French or Romanian cooking repertory. But ciambotto is cooked with a lighter touch, so the vegetables are not overcooked at the end. It is good served room temperature, cold or hot with a crusty piece of good bread.

This recipe is both vegan and vegetarian and we are all getting a lot of pressure to become both. As you know, Food for the Ages is an omnivore site, but we agree that delicious vegetables are a good way to eat in the summer, when we are all feeling the need to get out there, get active and lighten up!

Below is my video on how to make ciambotto. Enjoy!

Ciambotto – Summers Bounty

Yield 8 servings

• 1 stalk celery, including leaves, cut into 1-inch pieces
• 1 small zucchini, unpeeled, cut into 1/4 in. slices
• 1 small yellow squash, unpeeled, cut into 1/4 in. slices
• 2 medium carrots, peeled and cut into 1/4 in. slices,
• 1 green pepper, quartered
• 1 medium eggplant, unpeeled and cut into 1-inch cubes
• 1/2 cup green beans, cut into 1-inch pieces
• 1 lb. Roma tomatoes, quartered
• 1 sweet onion, cut in 1/8ths
• 1 garlic clove, minced
• 5 Tablespoons olive oil
• 1 teaspoon parsley flakes, or 1 tablespoon fresh chopped
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 1/4 teaspoon hot red pepper flakes

Place all ingredients except salt, pepper and hot red pepper flakes together in a large pan and stir to combine. Cover the pan and cook over medium-low heat for 25 minutes, stirring occasionally. Do not overcook. Season with salt, pepper and red pepper flakes to taste.