How to make
This vegetable guvec is lean and not greasy, so it's good to have a wide variety of vegetables in them to make them tasty and appetizing.
Everything is cooked at the same time, and here the secret is that the products are cut to the right size, so that some of them do not remain hard.
Cut the potatoes into cubes as for moussaka, also cut the sweet potato into cubes, but smaller. Finely chop the peppers, onions and celery, carrots - into thin circles.
Cut the florets of cauliflower into 3-4, and leave the peeled garlic cloves whole. Clean the asparagus and also cut them into pieces.
Pour two spoons of olive oil on the bottom of the guvec clay pots and arrange all the vegetables.
Sprinkle them with tomato sauce, chopped parsley, and more olive oil. Season with salt and black pepper.
Pour half a cup of water into each guvec pot and mix well. Place one sprig of fresh thyme at a time and put the lids on.
Place in a non preheated oven and set it to 320°F (160°C). Bake the guvec pots for about 90 minutes, if you want to shorten the time you can increase the heat later.
The vegetarian vegetable guvec is very tasty.
