Vegetable Ghivetchi Recipe

Name: Vegetable Ghivetchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. young carrots; 1/2 medium eggplant; 1/2 c. each peas, lima beans and green beans (frozen will do); 1/2 green pepper; 1 small cauliflower, cut up; 1/2 celery root, diced (optional); 5 small tomatoes, quartered; 2 small onions, sliced thin; 1 c. consomme or chicken broth; 1 Tbsp. salt; 2 diced potatoes; 1 can tiny white onions; 1/2 small cabbage; 1/2 summer squash, diced; freshly ground pepper; 3 cloves garlic, mashed; 1/4 c. butter; 1/2 c. olive oil

Servings: persons

1 1/2 c. young carrots
1/2 medium eggplant
1/2 c. each peas, lima beans and green beans (frozen will do)
1/2 green pepper
1 small cauliflower, cut up
1/2 celery root, diced (optional)
5 small tomatoes, quartered
2 small onions, sliced thin
1 c. consomme or chicken broth
1 Tbsp. salt
2 diced potatoes
1 can tiny white onions
1/2 small cabbage
1/2 summer squash, diced
freshly ground pepper
3 cloves garlic, mashed
1/4 c. butter
1/2 c. olive oil

1
Thinly slice carrots, cabbage and onions.
2
Peel eggplant. Dice eggplant, squash and celery root.
3
Cut green pepper into strips and cut up cauliflower.
4
Quarter tomatoes.
5
Drain white onions. Arrange carrots, potatoes, eggplant, peas, lima beans, green beans, green pepper, cabbage, cauliflower, squash, celery root, tomatoes and garlic in casserole. Saute onions in butter until golden. Add onions to consomme or chicken broth, olive oil, salt and pepper.
6
Bring to just a boil.
7
Pour over casserole, cover tightly and bake 30 to 40 minutes in moderate oven at 350u00b0 or until vegetables are tender. Stir once or twice while baking. Serves 12 to 14.

637

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 18 ingredients. The key ingredients include: 1 1/2 c. young carrots, 1/2 medium eggplant, 1/2 c. each peas, lima beans and green beans (frozen will do), 1/2 green pepper, and more.

Yes, Vegetable Ghivetchi 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!

Vegetable Ghivetchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions