Vegetable Casserole (Güveç)

Vegetable Casserole (Güveç)

Tender layered vegetables simmer in a tomato-rich sauce until deeply savory and soft.

Total 1 hr 45 min Makes 6 servings Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Güveç is a Turkish braised vegetable casserole traditionally cooked in a clay pot, combining eggplant, zucchini, peppers, and potatoes in a garlicky tomato sauce. Slow baking melds the vegetables into a soft, stew-like texture that works as a main dish or hearty side. It suits a family dinner table and tastes even better the next day.

Ingredients

  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • 1 cup crushed tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 375°F (190°C).

  2. Place the cubed eggplant in a colander, sprinkle with a little salt, and let sit for 15 minutes to draw out bitterness, then pat dry.

  3. In a 9x13-inch baking dish or clay güveç pot, combine the eggplant, zucchini, potatoes, bell peppers, and onion.

  4. Scatter the minced garlic and diced tomatoes over the vegetables.

  5. In a small bowl, whisk together the crushed tomatoes, olive oil, salt, black pepper, oregano, red pepper flakes, and vegetable stock.

  6. Pour the tomato mixture evenly over the vegetables and toss gently to coat.

  7. Cover the dish tightly with foil or a lid and bake for 60 minutes.

  8. Remove the foil and continue baking uncovered until the vegetables are tender and the sauce has thickened, 15 to 20 minutes.

  9. Remove from the oven and let rest for 10 minutes before serving.

  10. Sprinkle with fresh parsley and serve warm.

Rate this recipe

★ 3.2 (1)

Vegetable Casserole (Güveç)

Güveç is a Turkish braised vegetable casserole traditionally cooked in a clay pot, combining eggplant, zucchini, peppers, and potatoes in a garlicky tomato sauce. Slow baking melds the vegetables into a soft, stew-like texture that works as a main dish or hearty side. It suits a family dinner table and tastes even better the next day.

1 hr 45 min 6 servings 190 cal

Ingredients

  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • 1 cup crushed tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Preheat the oven to 375°F (190°C).

  2. 2

    Place the cubed eggplant in a colander, sprinkle with a little salt, and let sit for 15 minutes to draw out bitterness, then pat dry.

  3. 3

    In a 9x13-inch baking dish or clay güveç pot, combine the eggplant, zucchini, potatoes, bell peppers, and onion.

  4. 4

    Scatter the minced garlic and diced tomatoes over the vegetables.

  5. 5

    In a small bowl, whisk together the crushed tomatoes, olive oil, salt, black pepper, oregano, red pepper flakes, and vegetable stock.

  6. 6

    Pour the tomato mixture evenly over the vegetables and toss gently to coat.

  7. 7

    Cover the dish tightly with foil or a lid and bake for 60 minutes.

  8. 8

    Remove the foil and continue baking uncovered until the vegetables are tender and the sauce has thickened, 15 to 20 minutes.

  9. 9

    Remove from the oven and let rest for 10 minutes before serving.

  10. 10

    Sprinkle with fresh parsley and serve warm.