GHIVETCH - VEGETABLE STEW

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GHIVETCH - VEGETABLE STEW image

Categories     Soup/Stew     Tomato     Dinner     Lunch     Cauliflower     Carrot     Squash     Fall     Winter     Dill

Yield 6-8 people

Number Of Ingredients 18

1⁄2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1 small acorn squash peeled, seeded & cubed
1⁄2eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1⁄2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1⁄2 cup green peas
1⁄2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1⁄2 cups vegetable broth
1⁄3 cup olive oil
2 garlic cloves, crushed
1⁄2 tablespoon fresh dill, chopped (or parsley)

Steps:

  • Preheat oven to 350°F. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper. Heat broth, olive oil and garlic in a small pan. Pour over the vegetables. Sprinkle with dill. Cover and bake until all vegetables are tender, about 1 hour. Let cool to lukewarm before serving.

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