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Romanian Ghivetch

Western.Chefs's picture
Rumanian Ghivetch is a delicious mouth-watering side dish recipe. Try this amazingly irresistible Rumanian Ghivetch; I bet you will get a lot of compliments for this one!
  Cauliflower head 1⁄2 , separated into florets
  Potatoes 2 , peeled and diced
  Carrots 2 , sliced thin
  Eggplant 1⁄2 , unpeeled and cubed
  Canned italian plum tomatoes 17 Ounce, drained (1 Can)
  Yellow squash 1⁄2 , sliced thin
  Onions 2 Medium, quartered
  Green peas 1⁄2 Cup (8 tbs)
  Green beans 1⁄2 Cup (8 tbs), cut up
  Green pepper 1 , seeded and sliced thin
  Celery stalks 2 , finely cut
  Ground black pepper To Taste
  Salt To Taste
  Bouillon 1 1⁄2 Cup (24 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Chopped parsley 1⁄2 Tablespoon

1. Preheat oven to moderate (350 F.).
2. Arrange the vegetables in layers in a three- to four-quart ungreased casserole and sprinkle each layer with salt and pepper.
3. Heat together the bouillon, olive oil and garlic. Add to the casserole. Sprinkle the dill over the top.
4. Cover the casserole and bake until all the vegetables are tender, one hour or longer.

Recipe Summary

Side Dish

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