Briam
From migobgr 15 years ago
- 90 minutes to make
- Serves 4
Greek way to bake vegetables on the colder meatless days, goes fine with feta cheese and brown bread to dip in the sauce.
Ingredients
- 2 medium eggplants sliced. shopping list
- 3 medium zucchinis sliced. shopping list
- 3 big potatoes sliced. shopping list
- 2 medium carrots sliced. shopping list
- 2 medium onions chopped. shopping list
- 4 cloves garlic chopped. shopping list
- 2 medium tomatoes cubed. shopping list
- 1 big tomato chopped ( blender) + 1 tbs tomato paste. shopping list
- 3 bell peppers (1 green, 1 red,1 yellow) halved/sliced, seeds out. shopping list
- 1/2 c olive oil. shopping list
- 1/2 c parsley chopped. shopping list
- 2 tbs celery chopped. shopping list
- 1 ts mint chopped. shopping list
- 1 ts oregano chopped. shopping list
- 2 c water or vegetable broth or more as needed. shopping list
- 6 drops tabasco (more or less) to taste. shopping list
- salt and pepper to taste. shopping list
How to make it
- For the sauce:
- Saute/stirr onion on low heat in 1 tbs olive oil for 5 min till soft, add garlic cook/stir 5 min more, add chopped tomato and tomato paste, mix well and cook/stir 3 min more, taste with tabasco, salt and pepper and cook another 2 min.
- Add 1/2 c water or broth to sauce and cook/stir 5 min.
- Put rest of olive oil in a baking dish and add: eggplant, zucchini,potato,carrot,peppers and tomato cubes mix well.
- Top with aromatic herbs and mix again, add sauce and bake 60 - 70 min on 170 C.
- During baking add 2 c water/ vegetable broth or more as needed.
- Serve hot or warm.
The Rating
Reviewed by 5 people-
This sounds great. The name was interesting so I opened it. It actually is quite easy to do once you read it. I am going to try this some cold weekend!! 5
linspj
in New Hartford loved it
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" It was excellent "