Rumanian (Romanian) Ghivetch |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said bouillon. Ingredients:
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) |
Directions:
1. Preheat oven to 350°F.
2. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
3. Heat broth, olive oil and garlic in a small pan.
4. Pour over the vegetables.
5. Sprinkle with dill.
6. Cover and bake until all vegetables are tender, about 1 hour.
7. Let cool to lukewarm before serving.
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