Rumanian (Romanian) Ghivetch

Submitted by Chocolatl

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

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 6-8

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.