Ghiveci---Romanian Vegetable Stew Recipe

Name: Ghiveci---Romanian Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped; 4 -5 medium carrots, peeled and sliced; 3 -4 medium bell peppers, seeded and chopped (any color); 3 garlic cloves, minced; 2 tablespoons vegetable oil (I use olive oil.); 1 small cabbage, sliced thinly; 1 fresh tomatoes, peeled and chopped or (14 ounce) can tomatoes, chopped and juices reserved; 2 cups water; 3 -4 medium potatoes, peeled and chopped; 1 (12 ounce) package frozen peas; 1/2 teaspoon thyme; 2 tablespoons fresh dill, minced; 2 tablespoons fresh parsley, minced; 1/2 lemon, juice of; 1 -2 teaspoon paprika; salt; pepper; Optional seasonal veggies; 1 large eggplant (cubed, salted, and rinsed); 1 large zucchini (sliced); 1 small head cauliflower (broken into flowerets); 1 kohlrabi (peeled and cubed)

Servings: persons

2 large onions, chopped
4 -5 medium carrots, peeled and sliced
3 -4 medium bell peppers, seeded and chopped (any color)
3 garlic cloves, minced
2 tablespoons vegetable oil (I use olive oil.)
1 small cabbage, sliced thinly
1 fresh tomatoes, peeled and chopped or (14 ounce) can tomatoes, chopped and juices reserved
2 cups water
3 -4 medium potatoes, peeled and chopped
1 (12 ounce) package frozen peas
1/2 teaspoon thyme
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 -2 teaspoon paprika
salt
pepper
Optional seasonal veggies
1 large eggplant (cubed, salted, and rinsed)
1 large zucchini (sliced)
1 small head cauliflower (broken into flowerets)
1 kohlrabi (peeled and cubed)

1
Heat the oil in a large stewpot or Dutch oven.
2
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
3
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
4
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
5
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
6
Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
7
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
8
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
9
Serve hot with rice. This is a treat!

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large onions, chopped, 4 -5 medium carrots, peeled and sliced, 3 -4 medium bell peppers, seeded and chopped (any color), 3 garlic cloves, minced, and more.

Yes, Ghiveci---Romanian Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ghiveci---Romanian Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions