Traditional Bulgarian Vegetable Gyuvech
Традиционно ястие · Bulgarian
A hearty and flavorful baked vegetable stew, slow-cooked in a traditional clay pot (gyuveche) with a rich tomato and pepper base, showcasing the best of seasonal produce.
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Съставки
- Eggplant1 large
- Zucchini2 medium
- Bell Peppers (red and green)2 large
- Tomatoes4-5 ripe
- Onion1 large
- Potatoes2 medium
- Garlic4-5 cloves
- Tomato paste2 tbsp
- Vegetable oil1/4 cup
- Fresh parsley1/2 bunch
- Fresh dill1/4 bunch
- Saltto taste
- Black pepperto taste
- Water1 cup
Стъпки
- 1
Preheat oven to 180°C (350°F).
- 2
Wash and chop all vegetables into bite-sized pieces: eggplant, zucchini, bell peppers, tomatoes, onion, and potatoes. Mince the garlic.
- 3
In a large bowl, combine all chopped vegetables, minced garlic, tomato paste, vegetable oil, chopped parsley, chopped dill, salt, and pepper. Mix well.
- 4
Transfer the mixture to a traditional clay pot (gyuveche) or a deep baking dish. Add water.
- 5
Cover the pot with a lid or foil and bake for 1.5 to 2 hours, or until vegetables are tender and flavors have melded. Stir halfway through.
- 6
Remove lid/foil for the last 15-20 minutes to allow the top to brown slightly.
- 7
Serve hot, directly from the pot.
