A Version Of Rachael Ray's Veggie Stew Giambotta


    1/4 cup Olive oil
    1 bay leaf
    s cloves of garlic diced
    2 medium onions diced
    2 large uncooked potatoes ( cut small cubes)
    1 eggplant chopped ( with or with out skin)
    1 zucchini chopped
    I red bell pepper
    salt & Pepper
    1 cup chicken stock or broth
    28 oz of diced tomatoes
    1/2 cup fresh basil or 1 tbsp dried


Hearty Veggie Stew

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