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Romanian Ghivetz (Vegetable Stew)

Here's how you make Romanian Ghivetz (Vegetable Stew)
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  • Servings: 7
  • Prep: 10m
  • Cook: 1h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1/2 cauliflower head (separated into florets)
  • 12 ounces potatoes (2 potatoes, peeled and diced)
  • 2 carrots, sliced thin
  • 3/4 pounds eggplant (1/2 eggplant, cubed don't peel)
  • 1 can (14 1/2 ounce) plum tomatoes, drained
  • 1/2 yellow squash, sliced thin (don't peel)
  • 1 pound yellow onions (2 medium, quartered)
  • 2 ounces green peas (1/2 cup)
  • 1/2 cup green beans, cut up
  • 1 (6 ounce) bell pepper, seeded and thinly sliced
  • 2 stalks (4 ounces) 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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