Romanian Ghiveci 6-8 servings 2 potatoes, quartered and sliced 1/2 head cauliflower, separated into flowerets 1/2 eggplant, cubed (not peeled) 2 carrots, sliced into pennies 1 small green or yellow summer squash, sliced 2 medium onions, quartered and sliced 1 17-oz can plum tomatoes with liquid 1/2 cup green peas 1/2 cup cut green beans (not French style) 1 green or red bell pepper, seeded and cut in chunks 2 ribs celery, sliced 1-1/2 cups vegetable bouillon 1/2 cup extra-virgin olive oil 2 cloves garlic, chopped 1/4 cup each chopped fresh dill and parsley Salt and ground black pepper to taste Preheat oven to 350 deg F. Place the cut vegetables in a three- or four-quart ungreased casserole dish. Pour the tomatoes and liquid on top. Mix together the bouillon, olive oil, and garlic, then pour this mixture over the vegetables. Season with salt and pepper to taste, and stir all ingredients once or twice to distribute. Sprinkle the dill and parsley on top. Cover the casserole dish and bake at least one hour, or until the vegetables are of desired tenderness. (Stefan likes this a bit mushy. If you do too, bake for closer to two hours.) Allow to cool a bit before serving over rice or mamaliga (a traditional Romanian dish of corn meal mush, like polenta; recipe follows). Also good either reheated the next day or cold -- drained -- on crusty rolls for sandwiches. Suggestion: Double the recipe and make one batch in a disposable aluminum pan for freezing.) Variation: > If there's a particular vegetable that you can't find -- or can't abide :-) -- substitute another of your choice. Or use more of one of the other listed vegetables. And although fresh vegetables are best, use frozen if you prefer. > To serve as a Passover dish, substitute another vegetable for the peas.

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