Zucchini and Pepper Ciambotta

Ciambotta is a vegetable stew whose ingredients can vary according to whatever you have on hand. This made a good meal when it was cold outside with a loaf of fresh Italian bread. It could also be served along roasted chicken, fish, or meat.

February, 2009 Good Housekeeping

Active Time: 35 minutes
Total Time: 1 hour
6 Servings (main-dish)

2 tbsp extra virgin olive oil
1 large onion (10 to 12 oz) chopped
2 sm. bulbs fennel ( 1 lb. each) trimmed of stems and tough outer layers, thinly sliced
1 large red pepper (8 to 10 oz ) cut into 1 inch pieces
3 cloves garlic, finely chopped
1 can ( 28 oz) while tomatoes in juice
4 med. zucchini (8 oz each) cut into 1/2 inch chunks
1 lb. green beans, trimmed and cut into 1 inch chunks
salt
2/3 c. loosely packed fresh basil leaves, thinly sliced

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 minute or until pepper is tender-crisp.
Add tomatoes with their juice, zucchini, green beans, and 1/2 tsp 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 tbsp basil, top with remaining basil to serve.