I’ll be honest, growing up, I wasn’t the biggest fan of ghiveci de legume. I think it had something to do with the texture of aubergine, which my younger self refused to enjoy, or maybe it was because there was no meat in sight. As a child, the absence of meat in a meal automatically made it less exciting.
But things change. These days, I truly enjoy this Romanian vegetables stew, especially in the summer when the markets are overflowing with fresh produce. It’s light yet filling, full of flavour, and perfect for days when you want a nourishing meal without spending hours in the kitchen. I often make a big pot so I have an easy lunch or dinner ready for the next few days. And while the traditional version is purely vegetarian, I sometimes serve it with smoky sausages, because you can’t completely take the carnivore out of me.
The secret to a perfect ghiveci lies in cooking the vegetables in the right order. This way, you get a stew that’s rich in flavour with each vegetable retaining its ideal texture, rather than everything blending into a soft mush. Potatoes, for example, take longer to cook than aubergine, and peppers are best added at the end for a little crunch.
Fun fact: in Romanian, “ghiveci de legume” literally means “vegetable plant pot”, a pretty accurate description when you see the colourful mix simmering away in the pot.
Ingredients for the Romanian Vegetables Stew Recipe
For this recipe, you’ll need a rainbow of fresh vegetables and some pantry staples. The base starts with onions and carrots, followed by potatoes which give the stew substance and make it more filling. Aubergine and courgette add a creamy, soft texture, while bell peppers and a little chilli bring colour and gentle heat. Tomato passata ties everything together with a tangy, rich sauce, seasoned simply with thyme, salt, and pepper. A sprinkle of fresh parsley at the end adds freshness, and a side of crusty bread makes it a complete meal.
You will need: three potatoes, two carrots, one aubergine, one courgette, two onions, three bell peppers, one chilli pepper, six garlic cloves, 400 ml tomato passata, two teaspoons of thyme, parsley for garnish, and salt and pepper to taste. As this is a vegetable stew however, you can customise it with whatever vegetables you like.
How to Make Romanian Vegetables Stew
Start by washing and chopping all your vegetables into bite-sized pieces. Heat a little vegetable oil in a large, heavy-bottomed pan. Add the onions and carrots first, sautéing them gently until the onions turn translucent and soft.
Next, stir in the potatoes and let them cook for about 10 minutes, allowing them to start softening. Add the aubergine and cook for another 5–10 minutes, so it begins to absorb the flavours. Stir in the minced garlic and let it release its aroma before adding the courgette and bell peppers. Cook these for another 10 minutes; the peppers should still have some bite.
Pour in the tomato passata, stir well, and bring the stew to a gentle boil. Add the thyme, season generously with salt and pepper, then reduce the heat and simmer for 10–15 minutes, or until all the vegetables are tender but not mushy.
Serve hot, sprinkled with fresh parsley. It’s wonderful on its own with crusty bread, or you can add a dollop of sour cream for extra richness.
Tips for the Perfect Ghiveci de Legume
- Timing is key . Add vegetables in order of cooking time so each one keeps its ideal texture.
- Light seasoning throughout the cooking process enhances flavour.
- You can swap or add vegetables based on what’s in season, like green beans, peas, or even mushrooms.
- This stew tastes even better the next day, so don’t be afraid to make a large pot.
- Keep it vegetarian or pair with smoky sausages, grilled chicken, or feta for extra protein.
Romanian Vegetables Stew – Ghiveci de Legume
Ingredients
- 3 potatoes chopped
- 2 carrots sliced
- 2 onions diced
- 1 aubergine cubed
- 1 courgette cubed
- 3 bell peppers cubed
- 1 chilli pepper chopped
- 6 garlic cloves minced
- 400 ml tomato passata
- 2 tsp thyme fresh or dried
- fresh parsley for garnish
- salt and pepper to taste
- vegetable oil for cooking
Instructions
- Chop all vegetables into bite-sized pieces.
- Heat a little vegetable oil in a large pan. Sauté onions and carrots for a few minutes until onions are soft.
- Add potatoes, and cook for 10 minutes.
- Stir in the aubergine, and cook for another 5–10 minutes.
- Add garlic, courgette, and bell peppers; cook for 10 minutes
- Pour in tomato passata and bring to a boil.
- Add thyme, season with salt and pepper, and simmer for 10–15 minutes until vegetables are tender but not mushy.
- Garnish with fresh parsley and serve hot with crusty bread or a dollop of sour cream.
Notes
- This stew tastes even better the next day, so it’s perfect for meal prep.
- You can swap vegetables depending on what’s in season.
- Keep it vegetarian, or pair with grilled meats for a heartier meal.
FAQ:
Can I freeze Romanian vegetable stew?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Is aubergine essential?
Traditionally, yes, it adds creaminess. But if you’re not a fan, you can leave it out or replace it with mushrooms or extra courgette.
Can I use fresh tomatoes instead of passata?
Absolutely. Use about 5–6 ripe tomatoes, peeled and blended, but cook them down a bit longer to get the same rich sauce.
Is this stew vegan?
Yes, as long as you don’t serve it with meat or dairy toppings, it’s completely plant-based.
For more similar vegetarian Romanian recipes, check out my recommendations below:
- Romanian vegan stuffed peppers recipe
- Romanian red orach soup recipe
- Romanian cauliflower soup recipe
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