Gyuvech in Bulgarian

Name: Gyuvech in Bulgarian
Total time: 1 h 20 min
Yield: 3
Ingredients: 100 g Eggplant; 100 g Zucchini; 80 g Carrot; 0.5 Bell pepper; 60 g Green beans; 0.5 Tomatoes; 30 ml Sunflower oil; to taste Salt; 2 Bay leaf; to taste Mixed peppercorns; 1 cup Water; 1 teaspoon Paprika

Bright, tasty, healthy. Cook and enjoy! Bulgarian gyuvech can be made not only in a lean version, but you can add, for example, poultry, pork, beef and even fish to it. In any case, you will get an excellent dish that the whole family will be happy with.

99

13963

Skylar Turner

Recipe author

Calories

131kcal

Protein

2g

Fat

11g

Carbs

9g

*Nutrition per serving

Ingredients

Servings: 3

100g

100g

80g

0.5

60g

0.5

30ml

to taste

2

to taste

1cup

1teaspoon

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
How to make gyuvech in Bulgarian? Prepare all the necessary ingredients.
STEP 2
Wash all vegetables in running water, remove skins, stalks and seeds. Cut all the vegetables into fairly large pieces.
STEP 3
Take one large or several portioned baking pots. First place a layer of eggplants, then carrots, onions, zucchini and evenly distribute the bell peppers in the final layer.
STEP 4
Wash the tomato in running water, cut into cubes and also place in the pot. Add spices, salt, bay leaf. You can choose any spices to suit your taste.
STEP 5
Pour in sunflower or any other vegetable oil, water (broth or wine is possible). There is enough liquid to reach half or 2/3 of the volume of the pot so that it does not leak out when boiling.
STEP 6
Cover the pot with a lid and bake for about an hour in an oven preheated to 180-200 degrees. Times and temperatures are approximate. Focus on the operating features of your oven. You can read more about ovens in the article at the end of this recipe.
STEP 7
Check the readiness of the Bulgarian vegetable gyuvech with eggplants with a knife by piercing the entire mass - if it goes easily, then the dish is ready. Help yourself!