Ghiveci

Name: Ghiveci
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Romanian
Ingredients: 2 bell peppers, diced; 2 zucchini, diced; 1 eggplant, diced; 2 potatoes, diced; 2 carrots, diced; 200g green beans, trimmed; 1 cup peas; 2 onions, diced; 4 tomatoes, chopped; 3 tbsp sunflower oil; 2 tbsp tomato paste; Salt, pepper, bay leaf; Fresh parsley

Ghiveci (ghee-VETCH)

Romanian Vegetable Stew

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 186 kcal

A colorful medley of over a dozen vegetables slow-simmered in tomato sauce until meltingly tender — Romania's ratatouille.

Nutrition & Info

Protein 5.0g

Carbs 28.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Equipment Needed

large oven-safe pot knife cutting board

Presentation Guide

Vessel: earthenware pot

Garnishes: parsley, olive oil drizzle

Accompaniments: bread, mămăligă

Ingredients

2 bell peppers, diced
2 zucchini, diced
1 eggplant, diced
2 potatoes, diced
2 carrots, diced
200g green beans, trimmed
1 cup peas
2 onions, diced
4 tomatoes, chopped
3 tbsp sunflower oil
2 tbsp tomato paste
Salt, pepper, bay leaf
Fresh parsley

Instructions

1
Sauté onions in oil until translucent. Add carrots and potatoes, cook 5 min.
2
Add all remaining vegetables, tomato paste, and chopped tomatoes. Season with salt, pepper, and bay leaf.
3
Add enough water to barely cover. Stir gently.
4
Cover and bake at 180°C (350°F) for 1.5 hours, or simmer on stovetop, until all vegetables are very tender.
5
Adjust seasoning and let rest 15 min.
6
Serve warm or at room temperature, garnished with fresh parsley.

💡

Did You Know?

The word "ghiveci" comes from the Turkish "güveç" (earthenware pot), reflecting both the cooking vessel and the Ottoman origin of the dish.

Chef's Notes

Equipment Tips

large oven-safe pot
knife
cutting board

Garnishing

parsley, olive oil drizzle

Accompaniments

bread, mămăligă

The Story Behind Ghiveci

Ghiveci is Romania's answer to ratatouille, a celebration of summer's vegetable bounty slow-cooked into harmonious unity. Its Ottoman origins are clear in the name and technique. The best ghiveci uses at least ten different vegetables, embodying the Romanian philosophy that abundance and generosity are the soul of good cooking.

🕐 Traditionally enjoyed summer and autumn, any meal 📜 Origins: Ottoman-influenced

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