Spring gyuvech (vegan)

This is a spring time favorite, and pretty simple to make.

ingredients

• 1 kg green beans
• 0.5-1kg potatoes (adjust ratio to beans to your liking)
• 2 carrots
• 3 medium tomatoes
• 1-2 onions
• ~10 gr salt
• olive or sunflower oil

You can add aubergines, zucchini, peas.

Preparation

• wash, clean and cut the beans and potatoes
• chop the onions and carrots, and saute them for 5-10 minutes
• once they are golden, add the beans and cook for a few minutes, then add the potatoes and keep cooking for 10-15 minutes.
• add the salt and seasoning (I used dry mint leaves, which is nice)
• toward the end add the tomatoes. I normally grate them straight in, but you could also chop them. Cook for a couple minutes.
• transfer from the stove pot to a baking tray or preferably an earthen pot
• if using a tray, cover with aluminum foil. If your earthen pot has a lid, close it
• bake for 1h:20m
• take off the cover and bake for another 15-20 minutes, until nicely baked on top
• serve with fresh bread