Ghivetch

Ghivetch

Ingredients:

1 head
Cauliflower, separated into florets
650 g
Potatoes, peeled, 0.75 cm cubes
2
Carrots, 3 mm slices
1
Acorn Squash peeled, seeded, 0.5 cm cubes
1
Eggplant, 0.75 cm cubes, (don't peel)
800 ml
Italian Tomatoes, drained
1
Yellow Squash, 3mm slices, (don't peel)
4
Onions, quartered
150 g
Peas
150 g
Beans, 2 cm segments
1
Red Pepper, thinly sliced
2 stalks
Celery, thinly sliced
400 ml
Vegetable Stock
80 ml
Olive Oil
4 cloves
Garlic, crushed
10 g
Salt
6 g
Pepper, ground
4 g
Dill Seed, ground

Method:

Preheat oven to 175°C / 350°F.
Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper. Heat broth, Oil and Garlic in a small pan. Pour over the vegetables. Sprinkle with Dill. Cover and bake until all vegetables are tender, about 1 hour. Let cool to lukewarm before serving.