- 15
minPrep Time - 60
minCook Time - 75
minReady in -
perYield - 200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Vegan Sebzeli Güveç is a delightful Turkish vegetable stew that exemplifies the rich tapestry of flavors found in Mediterranean cuisine. This hearty dish is prepared with an assortment of vegetables, including eggplants, zucchinis, bell peppers, onions, and tomatoes, that are slow-cooked to perfection. The inclusion of aromatic herbs like bay leaves, thyme, and rosemary, along with a hint of smokey paprika, infuses the stew with a mesmerizing scent and a deeply satisfying taste. The slow-cooking process allows the vegetables to become tender, absorbing the medley of spices and creating a dish that is both comforting and nourishing. Perfect for any season, Vegan Sebzeli Güveç is an invitation to explore the robust flavors of vegan Turkish cuisine.
Ingredients
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 large onion, chopped
- 3 tomatoes, peeled and chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried thyme
Steps:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the eggplant, zucchinis, bell pepper, onion, and tomatoes. Toss with olive oil, smoked paprika, salt, and pepper.
- Transfer the vegetable mixture to a clay pot or a deep baking dish. Sprinkle with minced garlic, bay leaf, thyme, and rosemary.
- Cover with a lid or aluminum foil and bake in the preheated oven for 60 minutes, or until vegetables are tender and flavorful. Stir halfway through cooking.
- Remove the bay leaf before serving. Serve hot as a main dish or a side.
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Cuisines, Dairy-Free, Dinner, Lunch, Mediterranean, Season | No Comments » on Vegan Sebzeli Güveç