RUMANIAN (ROMANIAN) GHIVETCH

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Rumanian (Romanian) Ghivetch image

Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

Provided by Chocolatl

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, 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.

Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3

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