Ghiveci de legume

Method

25 min prep · 40 min cook

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots, and sauté for 5 minutes.

2. Add the red bell pepper, zucchini, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.

3. Pour in the tomato sauce and vegetable broth. Stir in the dried thyme, salt, and pepper.

4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.

5. Taste and adjust the seasonings, if necessary.

Courses: Dairyfree, Quickeasy

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