Vegetable Ghiveci Recipe
Ingredients
| 1 1/2 cups young carrots sliced thin | ||
| Potatoes | 2 , diced | |
| Eggplant | 1/2 Medium, peeled | |
| 1 can tiny white onions drained | ||
| Lima beans | 1/2 Cup (16 tbs), frozen | |
| 1/2 green pepper cut in strips | ||
| 1/2 small cabbage sliced fine | ||
| 1 small cauliflower cut up | ||
| Summer squash | 1/2 , diced | |
| Celery root | 1/2 , diced | |
| Tomatoes | 5 Small, quartered | |
| Garlic | 3 Clove (5gm), mashed | |
| 2 small onions sliced thin | ||
| 1/4 cup butter or margarine or salad oil | ||
| 1 cup consomme or chicken broth | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1 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.
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.
Chef
