Briami -- Baked Vegetables (Greece) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe comes from the 2002 cookbook, Mediterranean Street Food. Ingredients:
3 medium potatoes, cut into 1-inch-thick wedges |
1 yellow bell pepper, seeded, cored, sliced |
4 medium zucchini, sliced medium-thin |
2 garlic cloves, sliced thin |
1 small onion, sliced thin |
1 (14 ounce) can tomatoes, peeled, coarsely chopped |
1/4 cup flat leaf parsley, finely chopped |
2 teaspoons oregano, dried |
1/3 cup extra virgin olive oil |
1/8 teaspoon salt, to taste |
1/8 teaspoon ground black pepper, to taste |
1/4 cup water |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well.
3. Transfer mixture to a baking dish; spread into a tightly packed layer.
4. Pour 1/4 cup water into the dish.
5. Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking.
6. Serve hot, warm or at room temperature.
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