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Vegetable Casserole Recipe - Serbian Djuvece


Serbian Vegetable Casserole or Djuvece

Serbian Vegetable Casserole or Djuvece

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great fasting dish or vegetarian main course.

Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole.

Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 1/4 cup olive or canola oil
  • 2 large onions
  • 4 carrots, peeled and sliced 1/4-inch thick
  • 3 medium potatoes, peeled and sliced 1/4-inch thick
  • 2 medium zucchini, sliced 1/2-inch thick
  • 1 large diced green pepper
  • 3 ribs celery, sliced 1/4-inch thick
  • 1 bay leaf
  • 4 large, peeled, seeded and chopped tomatoes or 1 (16-ounce) can stewed tomatoes
  • 1 cup rinsed and drained long-grain rice
  • Salt and pepper


  1. Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently.

  2. Add tomatoes, rice and salt and pepper, and stir well. Add enough broth or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve
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