Ghiveci Romanian Vegetable Stew
Bursting with vibrant colors and wholesome flavors, Ghiveci Romanian Vegetable Stew is a hearty, plant-based comfort dish that celebrates the essence of Mediterranean-inspired Romanian cuisine. This stew brings together an abundant medley of fresh vegetables like eggplant, zucchini, bell peppers, and green beans, all slowly simmered in a rich tomato-based broth seasoned with paprika, dill, and parsley. Perfect for vegans and vegetarians, it offers a nutritious, one-pot meal that’s both satisfying and easy to prepare in under 80 minutes. Serve this soul-warming stew with crusty bread or fluffy rice to complete the experience. Whether as a main course or a side dish, Ghiveci is a perfect way to savor the authentic taste of Romanian home cooking.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 medium zucchini
- 1 large yellow bell pepper
- 1 large red bell pepper
- 2 medium potatoes
- 2 medium carrots
- 200 grams green beans
- 4 medium tomatoes
- 2 medium onion
- 4 cloves garlic
- 4 tablespoons olive oil
- 500 ml vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons parsley
- 2 tablespoons dill
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Wash all the vegetables thoroughly and pat them dry.
Cut the eggplant and zucchini into bite-sized cubes.
Dice the bell peppers into medium pieces.
Peel and cube the potatoes and carrots.
Trim the green beans and cut them into pieces about 4 cm long.
Dice the tomatoes and finely chop the onions. Mince the garlic.
Heat the olive oil in a large pot over medium heat.
Add the onions to the pot and sauté for about 3-4 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the carrots, potatoes, and bell peppers to the pot. Cook for 5 minutes, stirring occasionally.
Add the eggplant, zucchini, and green beans. Mix well and cook for another 5 minutes.
Stir in the diced tomatoes and tomato paste. Mix until the vegetables are well-coated.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 30 minutes, stirring occasionally.
Add the salt, black pepper, and paprika. Stir well and adjust seasoning to taste.
Sprinkle the chopped parsley and dill over the stew and mix gently.
Simmer for another 5 minutes uncovered to allow the flavors to meld.
Remove from heat and let the stew sit for 5 minutes before serving.
Serve hot as a main course or side dish with crusty bread or rice.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 25.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1998 mg | 43% | |
*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.
