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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Cut the eggplant and zucchini into bite-sized cubes.

Step 3

Dice the bell peppers into medium pieces.

Step 4

Peel and cube the potatoes and carrots.

Step 5

Trim the green beans and cut them into pieces about 4 cm long.

Step 6

Dice the tomatoes and finely chop the onions. Mince the garlic.

Step 7

Heat the olive oil in a large pot over medium heat.

Step 8

Add the onions to the pot and sauté for about 3-4 minutes until softened.

Step 9

Stir in the garlic and cook for another minute until fragrant.

Step 10

Add the carrots, potatoes, and bell peppers to the pot. Cook for 5 minutes, stirring occasionally.

Step 11

Add the eggplant, zucchini, and green beans. Mix well and cook for another 5 minutes.

Step 12

Stir in the diced tomatoes and tomato paste. Mix until the vegetables are well-coated.

Step 13

Pour in the vegetable broth and bring the mixture to a gentle boil.

Step 14

Reduce the heat to low, cover the pot, and let the stew simmer for 30 minutes, stirring occasionally.

Step 15

Add the salt, black pepper, and paprika. Stir well and adjust seasoning to taste.

Step 16

Sprinkle the chopped parsley and dill over the stew and mix gently.

Step 17

Simmer for another 5 minutes uncovered to allow the flavors to meld.

Step 18

Remove from heat and let the stew sit for 5 minutes before serving.

Step 19

Serve hot as a main course or side dish with crusty bread or rice.

Nutrition Facts

Serving size	3341.4 grams (3341.4g)

Amount per serving	% Daily Value*
Calories	1820

Total Fat 67.20g	86%
Saturated Fat 10.80g	54%
Polyunsaturated Fat 8.30g
Cholesterol 0mg	0%
Sodium 6627mg	288%
Total Carbohydrate 283.00g	103%
Dietary Fiber 63.90g	228%
Total Sugars 98.40g
Protein 47.60g	95%

Vitamin D 0IU	0%
Calcium 556mg	43%
Iron 18mg	101%
Potassium 8815mg	188%

*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.

Source of Calories

Fat: 31.4%

Protein: 9.9%

Carbs: 58.7%