Easy Baked Vegetables Recipe - Briam

This is one of my favorite summer recipes.

Baked vegetables are easy to do and always healthy, especially when made with olive oil.

You can enjoy this dish warm straight from the oven, lukewarm and even also cold as a salad.

Serve it as a side dish to grilled meat or as a main course with some feta cheese and a piece of whole-wheat bread.


4-5 Servings


Ingredients

1 lb/1/2 kg. Zucchini
1 lb/1/2 kg. Aubergines/Eggplants
1 lb/1/2 peeled Potatoes, optional
2 sliced Onions
2 sliced Green Peppers
1 1/2 lbs./750 grams fresh Tomatoes or 2 cans
1 1/2 cups/350 ml Olive Oil
Salt and pepper to taste
chopped Parsley


Preparation

1. Scrape and wash the zucchini. Cut off the edges.
2. Do the same with the aubergines/eggplants.
3. Slice all vegetables in 1/2 inch pieces.
4. Mix all the vegetables in a baking pan.
5. Add olive oil and one cup hot water.
6. Sprinkle with salt, pepper and parsley.
7. Cover and bake in moderate oven for 1 1/2 hours.
8. Uncover for the last 30 minutes. Leave for a bit longer if needed until most of the liquid is absorbed.

Variation

You can also slowly cook this dish in a casserole on the stove for about 45 minutes on low heat. Check now and then so it doesn’t stick to the bottom.

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