Best 2 Ghiveci De Legume La Cuptor Oven Baked Vegetable Stew Recipes
Oven-baked vegetable stew, also known as ghiveci de legume la cuptor, is a classic Romanian dish that showcases the bounty of fresh vegetables in a hearty and flavorful stew. Prepared with simple ingredients and basic cooking techniques, this vegetarian delight is sure to warm your soul and tantalize your taste buds. Whether you're a seasoned home cook or a beginner looking for an easy yet impressive meal, this recipe will guide you through the process of creating a delicious and satisfying oven-baked vegetable stew that your family and friends will love.
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GHIVECI---ROMANIAN VEGETABLE STEW
This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.
Provided by Transylmania
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4
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.
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your stew is packed with flavor and nutrients.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the baking dish. The vegetables need room to roast and caramelize.
- Season the vegetables generously. Use a combination of salt, pepper, and your favorite herbs and spices.
- Add a little liquid to the baking dish. This will help prevent the vegetables from drying out.
- Roast the vegetables until they are tender and slightly browned. This will take about 45 minutes to an hour.
- Serve the stew hot or at room temperature. It can be enjoyed as a main course or a side dish.
Conclusion:
Oven-baked vegetable stew is a delicious and healthy way to enjoy your favorite vegetables. It's also a great way to use up leftover vegetables. This stew is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this oven-baked vegetable stew a try!
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