Rumanian Mixed Vegetables (Ghiveci)
This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a “guvens.”
2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, chopped
Heat 1 inch water to boiling in 3-quart saucepan.
Add potatoes, carrots and beans.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes; drain.
Cook and stir onions and garlic in oil in skillet over medium heat until almost tender.
Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
Place potato mixture in greased 3-quart casserole.
Spread half the tomato mixture over top.
Layer zucchini and green pepper over tomato mixture.
Top with remaining tomato mixture.
Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.
