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Rumanian Mixed Vegetables (Ghiveci)


This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens."


  • 2 medium potatoes, cut into 1/2-inch cubes
  • 2 medium carrots, sliced
  • 8 ounces green beans, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil or vegetable oil
  • 4 medium tomatoes, chopped
  • 2 cups cauliflower florets
  • 1 stalk celery, sliced
  • 2 teaspoons salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon pepper
  • 1 medium zucchini, sliced
  • 1 medium green bell pepper, chopped


  1. Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
  2. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender.
  3. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook for 5 minutes.
  4. Place potato mixture in greased 3-quart casserole.
  5. Spread half the tomato mixture over top.
  6. Layer zucchini and green pepper over tomato mixture.
  7. Top with remaining tomato mixture.
  8. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.


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