Ghiveci recipe

Today on the Takrecipe website, we are diving into a delicious and healthy Romanian dish called Ghiveci, a hearty vegetable stew packed with flavors. This dish is perfect for vegetarians and anyone looking to enjoy a nutritious, comforting meal. Ghiveci is made using a variety of fresh vegetables, slowly cooked in a rich tomato-based sauce with aromatic herbs. It is a staple in Romanian cuisine and is often enjoyed with bread or polenta. Let’s explore how to make this traditional dish at home!

Ingredients (Serves 4)

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 2 potatoes, diced
• 3 tomatoes, chopped (or 1 cup canned tomatoes)
• 1 cup green beans, chopped
• 1 cup cabbage, shredded
• 1 cup cauliflower florets
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)

Prepare the Vegetables

Wash all the vegetables thoroughly. Chop the onions, mince the garlic, and cut the carrots, bell peppers, zucchini, eggplant, and potatoes into bite-sized pieces. Shred the cabbage and cut the cauliflower into florets. If using fresh tomatoes, chop them finely or blend them for a smoother consistency.

Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3–4 minutes until translucent. Then, add the minced garlic and cook for another 1–2 minutes until fragrant.

Add the Root Vegetables

Add the sliced carrots and diced potatoes to the pot. Stir well and cook for about 5 minutes, allowing them to slightly soften. This step helps release the natural sweetness of the carrots and potatoes.

Incorporate the Other Vegetables

Add the bell peppers, zucchini, eggplant, cabbage, and cauliflower to the pot. Stir everything together to combine the flavors. Allow the vegetables to cook for another 5 minutes, stirring occasionally.

Season and Add Liquid

Sprinkle salt, black pepper, sweet paprika, dried thyme, and oregano over the vegetables. Mix well, ensuring that the seasonings are evenly distributed. Pour in the vegetable broth or water, then add the chopped tomatoes (or canned tomatoes) and the bay leaf. Stir everything thoroughly.

Simmer the Stew

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30–40 minutes, stirring occasionally. The vegetables should be tender, and the flavors should be well combined.

Final Adjustments

Taste the stew and adjust the seasoning if necessary. If you prefer a thicker consistency, let it simmer uncovered for a few more minutes to reduce excess liquid.

Garnish and Serve

Remove the bay leaf and sprinkle fresh parsley over the stew. Serve hot with crusty bread or traditional Romanian polenta (mămăligă). Enjoy your homemade Ghiveci!

Tips:

Use Seasonal Vegetables

🟢Ghiveci is highly versatile, and you can use any vegetables that are in season. This makes the dish not only budget-friendly but also richer in flavor.

Enhance the Flavor with Roasting

🟢For a deeper taste, you can roast the eggplant and bell peppers before adding them to the stew. This brings out their natural sweetness and adds a smoky flavor.

Make It Ahead of Time

🟢Like many stews, Ghiveci tastes even better the next day as the flavors have more time to meld together. Store it in the fridge for up to 3 days and reheat before serving.