Recipe for cooking rumanian mixed vegetables - ghiveci

Recipes from Poland and Hungary :: Polish and Hungarian Vegetable Side Dishes

This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens."

2 med. potatoes, cut into 1/2-in. cubes
2 med. carrots, sliced
8 oz. green beans, cut into 1-in. pieces
2 med. onions, chopped
2 cloves garlic, chopped
2 Tbsp. olive oil or canola (or other vegetable) oil
4 med. tomatoes, chopped
2 c. cauliflower florets
1 stalk celery, sliced
2 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. ground marjoram
1/4 tsp. pepper
1 med. zucchini, sliced
1 med. green bell pepper, chopped

Heat 1 in. water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 mins.; drain. Cook and stir onions and garlic in oil in skillet over med. heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 mins.

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 fahrenheit until vegetables are tender, 50 to 60 mins.