Best 2 Ghiveci De Legume La Cuptor Oven Baked Vegetable Stew Recipes

Embark on a culinary journey to savor the authentic flavors of Romanian cuisine with this delectable Ghiveci de Legume la Cuptor, a hearty and wholesome oven-baked vegetable stew. This traditional dish captures the essence of Romanian home cooking, featuring a vibrant medley of fresh, seasonal vegetables lovingly simmered in a rich tomato sauce, exuding an irresistible aroma that will tantalize your senses. Indulge in the goodness of tender carrots, crisp bell peppers, juicy tomatoes, and aromatic onions, all harmoniously blended with succulent potatoes and green beans. Experience the perfect balance of flavors as the natural sweetness of the vegetables melds with the tangy tomato sauce, creating a symphony of taste that will leave you craving for more. Explore variations of this classic dish, including a vegan version that caters to plant-based preferences, a spicy version that adds a fiery kick, and a simplified version that streamlines the cooking process without compromising on flavor. With its vibrant colors, delectable flavors, and versatility, Ghiveci de Legume la Cuptor promises a delightful culinary experience that will warm your heart and tantalize your taste buds.

Let's cook with our recipes!

GHIVECI---ROMANIAN VEGETABLE STEW

This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.

Provided by Transylmania

Categories Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

2 large onions, chopped
4 -5 medium carrots, peeled and sliced
3 -4 medium bell peppers, seeded and chopped (any color)
3 garlic cloves, minced
2 tablespoons vegetable oil (I use olive oil.)
1 small cabbage, sliced thinly
3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
2 cups water
3 -4 medium potatoes, peeled and chopped
1 (12 ounce) package frozen peas
1/2 teaspoon thyme
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 -2 teaspoon paprika
salt
pepper
1 large eggplant (cubed, salted, and rinsed)
1 large zucchini (sliced)
1 small head cauliflower (broken into flowerets)
1 kohlrabi (peeled and cubed)

Steps:

Heat the oil in a large stewpot or Dutch oven.
Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
Serve hot with rice. This is a treat!

Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4

BAKED VEGETABLE BEEF STEW

Baked Vegetable Beef Stew image

"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds beef sirloin tip roast, cut into 1-inch cubes
3 cups cubed peeled potatoes
3 celery ribs, cut into 1-inch pieces
1-1/2 cups cubed peeled sweet potatoes
3 large carrots, cut into 1-inch pieces
1 large onion, cut into 12 wedges
1 cup cubed peeled rutabaga
1 envelope reduced-sodium onion soup mix
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 343 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

Tips:

Choose firm vegetables that will hold their shape during baking, such as potatoes, carrots, and turnips.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting to enhance their flavor.
Add herbs and spices to the vegetables for extra flavor. Some good options include rosemary, thyme, oregano, garlic powder, and onion powder.
Roast the vegetables at a high temperature (400-425 degrees Fahrenheit) for a shorter amount of time to get caramelized and tender vegetables.
If you want a more saucy stew, add some vegetable broth or water to the baking dish before roasting the vegetables.
Serve the vegetable stew hot with crusty bread, rice, or pasta.

Conclusion:

Ghiveci de legume la cuptor (oven-baked vegetable stew) is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew hearty and filling or light and refreshing, there is a ghiveci de legume la cuptor recipe out there for you.