Oven-Roasted Vegetables - {Cianfotta Al Forno} Recipe - Cooking Index
Oven-Roasted Vegetables - {Cianfotta Al Forno} Recipe - Cooking Index
Ciambotta is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew. It is related to the French ratatouille, typically made with eggplant, onions and tomatoes, and the Sicilian caponata, made with more or less the same vegetables, plus celery and olives. In southern Italy, ciambotta (pronounced chahm-BOHT-tah) may also be spelled giambotta or cianfotta, depending on the region.
Cuisine: Italian| 4 | Plum tomatoes | |
| 2 | Red or yellow bell peppers | |
| 2 | Baking potatoes - peeled | |
| 2 | Onions | |
| 1 | Eggplant | |
| 6 | Garlic cloves | |
| 1/3 cup | 78ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Chopped fresh basil |
Heat the oven to 400 degrees.
Cut the tomatoes, peppers, potatoes, onions and eggplant into 1-inch pieces. Place them in a shallow roasting pan large enough to hold all of the ingredients in a single layer. Add the garlic, olive oil and salt and pepper to taste. Mix well.
Bake until the vegetables are tender and browned, 60 to 75 minutes, stirring every 15 minutes or so. Remove the vegetables to a serving dish, scraping up the browned bits. Stir in the basil. Serve warm or at room temperature.
This recipe yields 6 servings.
Each serving: 187 calories; 58 mg sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 19 grams carbohydrates; 2 grams protein; 3.56 grams fiber.
Source:
The Los Angeles Times, 06-20-2001
Average rating:
2.4 (8 votes)
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