Romanian Vegetable Stew

This recipe was automatically translated from Romanian. View original here
Romanian Vegetable Stew

One of the most popular vegetables dishe in Romania, but I don't understand why on the internet I found recipes that had more of a porridge, but not sauteed and whole vegetables. And since I didn't insist on looking, I said to do it in my way, in fact I saw the perfect result in mind and I managed to do it exactly as I needed.


Yellow/green beans
200 g
300 g
1 piece
Bell pepper
2 pieces
1 piece
1 piece
White onion
2 pieces
3 pieces
Tomato paste
2 tbsp
Sunflower oil
200 ml
1 tsp
0.25 tsp
add salt and pepper to taste

Step by step

Step 1

Because not all vegetables are thermally processed in the same way and at the same time, I grouped them a bit and you can see in steps how I prepared them for the pots.

Here in the picture you see the cleaned and washed beans, broken into medium pieces. Cauliflower cut into small pieces and washed.

Romanian Vegetable Stew - Step 1
Step 2

Zucchini, eggplant and peppers are washed, cleaned and cut into smaller pieces. I don't have a picture of carrots, potatoes and onions - they are cleaned and washed.

Romanian Vegetable Stew - Step 2
Step 3

The pods are boiled for 3 minutes in salted water.

Romanian Vegetable Stew - Step 3
Step 4

And immediately take out in a bowl with cold water (to stop the cooking process, the vegetables should be al dente).

Romanian Vegetable Stew - Step 4
Step 5

Also boil the cauliflower for 3 minutes and remove in a bowl with cold water.

Romanian Vegetable Stew - Step 5
Step 6

Heat oil in a pan and heat the zucchini over high heat. When they are ready, ie slightly browned, take them out on a plate, but do not take them out with oil, leave it in the pan.

Romanian Vegetable Stew - Step 6
Step 7

In the oil in which you hardened the zucchini, add the peppers and the same - harden until lightly browned and remove from the oil.

Repeat the procedure with eggplant.

Romanian Vegetable Stew - Step 7
Step 8

Here you see this mixture of hardened vegetables, I put them in a deeper bowl in which I will mix the pot at the end.

Romanian Vegetable Stew - Step 8
Step 9

And we have a little more work to do on the stove and that's it :)

The sliced carrots are fried in another pan with a little oil.

Romanian Vegetable Stew - Step 9
Step 10

In about 5 minutes add the chopped onion julienne - stir and let it cook for about 10 minutes.

Romanian Vegetable Stew - Step 10
Step 11

Add the tomato paste, mix, leave for another 2 minutes and remove from the heat.

Romanian Vegetable Stew - Step 11
Step 12

And now the final moment - all the vegetables are mixed.

To the zucchini, eggplant and peppers add the pods and cauliflower (taken out of the water).

Romanian Vegetable Stew - Step 12
Step 13

Then add the diced potatoes.

Romanian Vegetable Stew - Step 13
Step 14

And the last series of vegetables: the mixture of carrots and onions.

Add a little salt (salt the rest after removing the pot from the oven), pepper. Mix all the vegetables well, but be careful not to make them porridge.

Romanian Vegetable Stew - Step 14
Step 15

Move the entire composition to a deep oven tray.

Romanian Vegetable Stew - Step 15
Step 16

Place an aluminum foil on top and place the tray in the preheated oven at 200 degrees for 1 hour.

After this time, try the potatoes if they are ready, if not - leave as much as needed.

Romanian Vegetable Stew - Step 16
Step 17

It is delicious and hot and cold, as food or as a side dish.

Good appetite!

Romanian Vegetable Stew - Step 17
Quantity: 2 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:

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