Vegetable Medley / Ghiveci de legume

Directions

1. Boil rice until tender*. Set aside.

2. Cut tomatoes into eighths and place in a bowl. Pour vinegar over tomatoes until they are about half covered.

3. Sprinkle sugar over the tomatoes until they are all lightly covered and gently mix. Let sit for at least 15 minutes.

4. Slice peppers and onions.

5. Heat oil in a frying pan and add the peppers. After they have simmered a few minutes, add the onions.

6. Season peppers and onions with salt and pepper to taste. Cover and cook on low heat until slightly tender.

7. Stir in the tomatoes and vinegar. Recover and let cook down until about as thick as tomato sauce.

8. Chop and add garlic while it is boiling down.

9. Pour medley over rice and adjust to taste with salt and pepper.

10. Top with sour cream, if desired.   

                                                              

Variations: This also tastes great over a baked potato or pasta instead of rice. Try omitting the sugar and using balsamic vinegar. Add Italian spices such as basil, oregano, rosemary, thyme, and sage. Try adding chunks of either canned or fresh pineapple for a sweeter flavor or hot peppers for a spicier kick.

 

References: *See the Basic Rice recipe.