Ghiveci De Legume La Cuptor Oven Baked Vegetable Stew Recipes

GHIVECI---ROMANIAN VEGETABLE STEW

Steps:

• Heat the oil in a large stewpot or Dutch oven.
• Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
• Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
• Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
• Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
• Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
• Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
• Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
• Serve hot with rice. This is a treat!

GHIVECI DE LEGUME LA CUPTOR (OVEN-BAKED VEGETABLE STEW)

Steps:

• Cut up all the vegetables into small slices or cubes. Food processor is ok to use, but don't puree the veggies. Cook in a little bit of olive oil, then put mixture in baking dish. Add 2 tablespoons of oil and the tomato paste. Then add salt, pepper, garlic, mix well, and cover the pan with tin foil. Preheat oven to 350 and bake for about 40 minutes covered. Then take off tin foil cover and bake for another 20 minutes, until veggies form a crust on top.