Giambotta, Italian summer vegetable stew

Ingredients

• 2 red peppers medium, cored, seeded and cut into bite-sized pieces
• 2 tomatoes large, cored and cut into bite-sized pieces
• 2 waxy potatoes medium, like Yukon gold, peeled and cut into bite-sized pieces
• 2 small carrots peeled and cut into bite-sized pieces
• 2 zucchini small, cut into bite-sized pieces
• 1 onion large, diced
• 1/4 cup water or stock
• 2 tablespoons olive oil
• fresh basil leaves Several, torn into pieces
• salt
• pepper

Nutrition

• Calories : 180 calories
• Carbohydrate : 26 grams
• Fat : 7 grams
• Fiber : 6 grams
• Protein : 4 grams
• SaturatedFat : 1 grams
• Sodium : 230 milligrams
• Sugar : 10 grams