Briami
Greek Baked Vegetables
Ingredients
- 2 eggplants cut into medium chunks, rounds or half moons (I prefer the Japanese eggplants or Greek variety, which are similar. If you are using a globe eggplant I’d just use one.)
- 2 medium zucchini sliced into medium chunks, rounds or half moons
- 1 large green or red pepper cut into medium chunks
- 4 potatoes peeled and cut into medium chunks, rounds or half moons
- 1 large onion sliced. You can use any variety but I like to use yellow or white for this dish.
- 1/2 cup chopped parsley
- 6 cloves of garlic sliced
- 1 cup chopped fresh tomatoes or diced from can
- 1/2 cup tomato sauce or better yet 2 heaping tablespoons of tomato paste mixed with 3 tablespoons of water, makes for a richer flavor
- 1/2 cup extra virgin olive oil
- 1 cup water approximately
- Salt and pepper to taste (but I’d add at least 1 teaspoon of salt and 1/2 teaspoon of pepper, unless your health prohibits it or you don’t like it)
Instructions
- Throw all the vegetables in a pan and mix with your hands.
- Add chopped parsley, sliced garlic, chopped/diced tomatoes, tomato sauce, olive oil and water. Mix again with hands…get all in there and gooey :).
- Finally add salt and pepper and give one more mix and even it all out in the pan.
- Cover with foil and bake in preheated 350 degree oven for an hour. After an hour test to see if vegetables are fork tender, especially the potatoes.*
- Once vegetables are done to your liking, take off the foil and turn oven to 400 degrees and bake an additional 15 minutes until the potatoes start to get golden.
- Pull out of the oven and let it sit for 15 minutes while you get your feta cheese and bread ready! This is also good at room temperature or cold.
Notes
If at any time it looks like your dish is getting dry, add another 1/2 cup of water (at a time) and gently stir. Do this until the dish is done, if needed.