Romanian Ghivetz (Vegetable Stew)
Recipe: #19267
May 25, 2015
Categories: Eastern European, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Canned Tomatoes, Oil, Herbs, more
"Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon.""
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (512.9 g)
- Calories 257.3
- Total Fat - 12.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 830.8 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 10.1 g
- Sugars - 14 g
- Protein - 5.4 g
- Calcium - 105.1 mg
- Iron - 1.5 mg
- Vitamin C - 62.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
Step 3
Heat broth, olive oil and garlic in a small pan.
Step 4
Pour over the vegetables.
Step 5
Sprinkle with dill.
Step 6
Cover and bake until all vegetables are tender, about 1 hour.
Step 7
Let cool to lukewarm before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
