Vegetarian

Bulgarian Vegetable Stew (Ghivetch) is for Dinner.

Bulgarian Vegetable Stew (Ghivetch) takes 30 minutes to prepare.

Bulgarian Vegetable Stew (Ghivetch) takes 90 minutes to cook.

Bulgarian Vegetable Stew (Ghivetch) makes 8 servings.

The ingredients for Bulgarian Vegetable Stew (Ghivetch) are:

1 large potato (abt. 10 oz)
2 medium turnips
2 medium onions
6 medium carrots
1 large red pepper
1/4 c. olive oil
2 cloves garlic
1 tsp dried parsley
1 tsp dried thyme
.5 tsp red pepper
1 can diced tomatoes
1 cup frozen peas and carrots

Here is how you make Bulgarian Vegetable Stew (Ghivetch):

Preheat oven to 350 degrees.Peel and chop the various vegetables into pieces about 1/2 inch cubed. Using a large and deep casserole dish, layer the potatoes, carrots, onions, peppers, turnips. (You can use other vegetables as well, such as green beans, green peppers, zucchini, depending upon what is in season.) In a small dish, stir together the olive oil, garlic, parsley, thyme, and red pepper. Pour over the top of the whole casserole, trying to distribute it as evenly as possible.Cover tightly with foil and bake for about 1 hour. Remove from oven, and pour the tomatoes over the top. Re-cover, but this time create a vent to release some steam.Cook for 15-30 minutes more, or until the vegetables are tender. Then pour the peas and carrots over the top. Turn off the oven, cover the dish tightly once more, and let it stand in the oven at least 10 more minutes.Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ALIRA54.

The nutritional information for Bulgarian Vegetable Stew (Ghivetch) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 151.4

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 103.2 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 4.3 g
• Protein: 2.9 g

The dietary needs meet for Bulgarian Vegetable Stew (Ghivetch) is Vegan