Gevetch
Bursting with vibrant Mediterranean flavors, Gevetch is a hearty vegetable casserole that celebrates the beauty of fresh, seasonal produce. This plant-based dish layers tender chunks of eggplant, zucchini, bell peppers, potatoes, and carrots, all smothered in a rich, herby tomato sauce infused with paprika, oregano, and thyme. Slowly roasted to perfection, the vegetables become irresistibly caramelized and deeply flavorful. Easy to prepare yet impressively satisfying, Gevetch makes a perfect main course for vegetarians or a robust side dish alongside meat or grains. Garnished with fresh parsley and served with crusty bread or rice, this wholesome oven-baked delight is comfort food at its best—simple, nutritious, and absolutely delicious.
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 medium zucchini
- 2 large red bell peppers
- 2 large yellow bell peppers
- 3 large potatoes
- 3 medium carrots
- 4 large ripe tomatoes
- 2 medium onions
- 4 large garlic cloves
- 5 tablespoons olive oil
- 2 tablespoons tomato paste
- 1.5 cups vegetable broth
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and prepare all the vegetables. Cut the eggplants, zucchini, red bell peppers, yellow bell peppers, and potatoes into bite-sized chunks. Peel and slice the carrots into rounds. Chop the onions and mince the garlic.
In a large roasting pan or casserole dish, layer the vegetables: start with the potatoes and carrots at the bottom, followed by eggplants, zucchini, and peppers. Scatter the onions and garlic evenly over the vegetables.
In a small bowl, mix the olive oil, tomato paste, and vegetable broth. Add paprika, dried oregano, dried thyme, salt, and black pepper. Stir until combined.
Pour the sauce mixture evenly over the vegetables, ensuring they are well-coated. Use a spoon or your hands to toss the vegetables gently if needed.
Cover the roasting pan tightly with aluminum foil or a lid. Place it in the preheated oven and bake for 60 minutes, stirring halfway through to ensure even cooking.
Remove the foil or lid and continue baking for another 30 minutes to allow the vegetables to caramelize slightly and the liquid to reduce.
Once the vegetables are tender and golden, remove the pan from the oven. Let it rest for 10 minutes before serving.
Sprinkle the freshly chopped parsley on top as garnish before serving. Serve warm, either on its own or with crusty bread or rice.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
