Ghivetch Recipe

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Ghivetch Recipe

 

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Ghivetch

 

Ingredients

1 small cauliflower, in flowerets
2 medium carrots, scraped - thinly sliced
2 medium baking potatoes - peeled and diced
2 medium tomatoes, peeled & quartered
1/4 lb fresh green beans*
1 celery stalk**
1 yellow squash, thinly sliced
1 medium zucchini, thinly sliced
1 onion, thinly sliced
1 small sweet red pepper - cut in strips
1 small green pepper, cut in strips
1 cup chicken broth
1/2 cup olive oil
3 garlic cloves, minced
2 tsp salt
1/2 tsp ground savory
1/4 tsp dried whole tarragon
1 bay leaf



 

Preparation

*Slice beans diagonally into 1/2" pieces.

**Slice celery diagonally into 1/4" pieces.

Combine first 11 ingredients in a large bowl; toss well. Spoon
vegetable mixture into a deep 5-qt. casserole; set aside.

Combine broth and remaining ingredients in a saucepan; bring mixture
to a boil. Pour over vegetables. Cover and bake at 350 F. for 1
hour, or until vegetables are tender, stirring occasionally. Remove
and discard bay leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in
_America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

 

 

Servings: 1

 

 

 

 


 

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