Romanian Ghivetch Recipe
Ingredients
| 1/2 head of cauliflower, separated into flowerets | ||
| 2 potatoes, peeled and diced | ||
| 2 carrots, sliced thin | ||
| Eggplant | 1/2 , unpeeled | |
| Italian tomatoes | 1 Ounce, drained | |
| 1/2 unpeeled yellow squash, sliced thin | ||
| Onions | 2 Medium, quartered | |
| Green peas | 1/2 Cup (16 tbs) | |
| 1/2 cup green beans, cut up | ||
| 1 green or red pepper, seeded and sliced thin | ||
| 2 stalks celery, cut fine | ||
| Ground black pepper | 1 To taste | |
| Bouillon | 1 1/2 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 tablespoon chopped fresh dill or parsley | ||
| Salt | To Taste | |
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.
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.
Chef
