Romanian ghiveci, vegetable and mushroom stew

Name: Romanian ghiveci, vegetable and mushroom stew
Ingredients: 3 medium onions (450 g); 3 medium red and yellow bell peppers (450 g); 2 medium carrots (150 g); 1/2 medium celeriac (250 g); 1/2 medium zucchini (150 g); 300 g mushrooms; 4 large tomatoes (800 g); 5 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Romanian ghiveci, vegetable and mushroom stew by Carolina G. - Recipia

Romanian ghiveci, vegetable and mushroom stew, simmers on the stovetop, with the vegetables diced and the grated tomatoes added near the end. The mushrooms and zucchini soften in the juices released by the vegetables, while the sauce stays light, with the pieces still visible and the tomatoes scattered among them. I like it best with soft polenta while the vegetables are still hot. Prep: 25 minutes. Cook: 35 minutes. Total time: 60 minutes. Servings: 4. Approximately 315 kcal and 8 g protein per serving.

Ingredients

3 medium onions (450 g)
3 medium red and yellow bell peppers (450 g)
2 medium carrots (150 g)
1/2 medium celeriac (250 g)
1/2 medium zucchini (150 g)
300 g mushrooms
4 large tomatoes (800 g)
5 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the vegetables. Dice the onion, carrots, bell peppers, celeriac, zucchini and mushrooms, and grate the tomatoes. 2. Heat 5 tablespoons of oil in a pot and cook the onion until softened for 5 minutes, stirring occasionally. 3. Add the carrot, bell pepper, celeriac, zucchini and mushrooms one at a time. Simmer over low heat for 20 minutes, until the carrot softens. 4. Add the grated tomatoes and simmer for 10 more minutes, until the sauce is gently bubbling. Season with salt and pepper.

Notes

Small mushrooms can be left whole, while larger ones should be quartered. A coarsely cut carrot stays firmer than one cut into small pieces. Choose a zucchini with smooth skin and few seeds, since very large ones can have watery flesh and soften quickly. If the tomatoes are watery, leave the pot uncovered for the last few minutes, until the liquid no longer covers the vegetables. Serve it with polenta; it’s like a vegetable stew, with a different combination in every spoonful. It keeps in the fridge for up to 3 days in a covered container. For a different texture, you can replace the zucchini with 150 g peeled and diced eggplant.