"Ghivetch"" Vegetables
Ghivetch is a hearty vegetable stew with fresh herbs and tender potatoes, perfect for those seeking a flavorful vegetarian or meat-inclusive dish full of Mediterranean flair.
Ingredients
- 1/2 small head cauliflower, cut into florets (about 3 cups) ⓘ
- 1 medium yellow squash, sliced (about 1 1/2 cups) ⓘ
- 2 medium carrots, peeled and sliced (about 1 cup) ⓘ
- 1/4 cup olive oil ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 small bay leaf ⓘ
- 2 medium ripe tomatoes, cut into 8 wedges ⓘ
- 1 cup celery, sliced
- 1 cup onions, sliced ⓘ
- 1 cup green bell pepper, thin strips ⓘ
- 1 cup green beans ⓘ
- 1 cup potatoes, diced 1/2-inch ⓘ
- 1/2 cup peas ⓘ
- 1 cup low-sodium beef or chicken broth ⓘ
- 2 tablespoons fresh parsley ⓘ
- 2 tablespoons fresh dill or 1 tablespoon dried dill weed ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a 3-quart casserole, combine cauliflower, squash, carrots, celery, onions, bell pepper, green beans, potatoes, and peas; set aside.
- In a small saucepan, over medium-high heat, bring broth, olive oil, crushed garlic, and bay leaf to a boil.
- Remove from heat; pour the broth mixture over the vegetables in the casserole.
- Cover the casserole tightly with a lid or foil.
- Bake for 35 to 40 minutes, until potatoes are almost tender, stirring once or twice during cooking.
- Add the chopped tomatoes, chopped parsley, and dill to the casserole.
- Cover and cook for an additional 5 to 10 minutes until flavors meld and vegetables are tender.
Nutrition & Diet Analysis (per serving)
966
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).