Romanian Ghivetz (Vegetable Stew)

10m
Prep Time
1h
Cook Time
1h 10m
Ready In


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

Original is 7 servings

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.

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