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Vegetable Ghiveci

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Ingredients
  Young carrots 1 1⁄2 Cup (24 tbs), sliced thin
  Potatoes 2 , diced
  Eggplant 1⁄2 Medium, peeled and diced
  Tiny white onions 1 Can (10 oz), drained
  Lima beans 1⁄2 Cup (8 tbs), frozen
  Peas 1⁄2 Cup (8 tbs), frozen
  Green beans 1⁄2 Cup (8 tbs), frozen
  Green pepper 1⁄2 , cut into strips
  Cabbage 1⁄2 Small, sliced fine
  Cauliflower 1 Small, cut up
  Summer squash 1⁄2 , diced
  Celery root 1⁄2 , diced
  Tomatoes 5 Small, quartered
  Garlic 3 Clove (15 gm), mashed
  Onions 2 Small, sliced thin
  Butter/Margarine/salad oil 1⁄4 Cup (4 tbs)
  Consomme/Chicken broth 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Fresh-ground pepper To Taste
Directions

1.
Arrange all of the vegetables except the sliced raw onions in a large casserole in layers, preferably in the order in which they are listed.
2.
Saute the sliced onions in butter until golden.
3.
Add to the onions the consomme or chicken broth, olive oil, salt and pepper, and bring just to a boil..
4.
Pour over the casserole, cover tightly, and bake 30-40 minutes in a moderate oven, 350°, until the vegetables are tender.
Stir once or twice while baking.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
40 Minutes

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