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Turkish Sebze Güveci | Savory Oven Delight
(0)
70 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer Klassiker der mediterran-türkischen Küche: Saftige Auberginen, süße Spitzpaprika und zarte Zucchini schmoren zusammen mit aromatischen Tomaten, Knoblauch und feinen Gewürzen butterweich im Ofen. Dieses einfache vegetarische Ofengericht bringt pure Mittelmeer-Gemütlichkeit auf den Teller!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan).
Wash the eggplants and cut them into approx. 2–3 cm cubes. Wash the pointed peppers, core them, and slice into rings. Wash the zucchini and cut into bite-sized pieces. Coarsely dice the tomatoes.
Peel and coarsely dice the onion. Peel and finely chop the garlic cloves.
Chef's tip
Traditionally, Güveç is slow-cooked in unglazed clay pots. A heavy ceramic or casserole dish achieves an equally juicy result in a home oven.
For an even creamier variation, you can crumble approx. 150 g of feta over the vegetables during the last 10 minutes of baking and lightly gratinate.
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