The Romanian vegetable stew called “Ghiveci” is much like the French Ratatouille. Basically many layers of different vegetables, some of them pre-cooked separately so I have obtained a general crunchy consistency (except for the potatoes).
You can use any vegetables – I adapted the Romanian Ghiveci recipe to whatever veggies I could find in a Carribean country: zucchini, carrots, sweet and hot peppers, potatoes, onion, garlic, pumpkin.
Use any quantity of vegetables in any proportion you would like to find them in your plate 🙂
Add herbs and spices to taste – like parsley, dill, turmeric and, of course salt and pepper.
Wash and clean the chosen veggies. Slice them in equal discs. Boil the potatoes and carrots, but not completely – allow them to keep some crunch. If you’d like, you can sautee the zucchini for a minute or two in a hot pan.
Layer all the vegetables in a big metal or ceramic pot, starting from potatoes. Sprinkle some of the herbs between the layers of veggies. Add some oil and salt, cover and simmer until the veggies are cooked (try them with a fork – but please, don’t over boil them).
Enjoy the Romanian Ghiveci vegan recipe!