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Romanian Ghivetch

American.Gourmet's picture
Ingredients
  Cauliflower head 1⁄2 , separated into flowerets
  Potatoes 2 , peeled and diced
  Carrots 2 , sliced thin
  Unpeeled eggplant 1⁄2 , unpeeled
  Canned italian plum tomatoes 17 Ounce, drained (1 Can)
  Yellow squash 1⁄2 , unpeeled, sliced thin
  Onions 2 Medium, quartered
  Green peas 1⁄2 Cup (8 tbs)
  Green beans 1⁄2 Cup (8 tbs), cut up
  Green pepper/Red pepper 1 , seeded and sliced thin
  Celery stalks 2 , cut fine
  Salt To Taste
  Freshly ground black pepper To Taste
  Bouillon 1 1⁄2 Cup (24 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Chopped fresh dill/Chopped fresh parsley 1⁄2 Tablespoon
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
4

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