Rumanian (Romanian) Ghivetch

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“Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
  3. Heat broth, olive oil and garlic in a small pan.
  4. Pour over the vegetables.
  5. Sprinkle with dill.
  6. Cover and bake until all vegetables are tender, about 1 hour.
  7. Let cool to lukewarm before serving.

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