Classic favorite Greek briam in the oven, whose basic idea is to use all summer vegetables chopped, mixed and baked.
Use can use a pot instead the oven, and it always is a tasty and delicious meal option.
At the table is perfectly accompanied with Greek feta and fresh hot bread.
It is also one of the most efficient way to use all these vegetables, which accumulate in our fridge in the summer.
Try it!
Use can use a pot instead the oven, and it always is a tasty and delicious meal option.
At the table is perfectly accompanied with Greek feta and fresh hot bread.
It is also one of the most efficient way to use all these vegetables, which accumulate in our fridge in the summer.
Try it!
| work: 30′ | time: 2h:15′ | easy: |
Ingredients(6 servings)
|
In an oven pan, pour some olive oil and, as a first layer, slice a potato into thin slices and spread. Continue with slices of half eggplant, cut in 2, a zucchini, onion, garlic, and half the tomatoes. All in thin slices. Sprinkle with a little olive oil and half the canned tomato and pepper. |
Repeat for a second layer with the remaining ingredients whith the tomato as a final layer. Pour the remaining olive oil, the canned tomatoes, salt and pepper. Don't add water. Cover with aluminum foil and bake at 190°C/ 375°F/ Gas 5 for 1 hour and 45'. |
At half of the baking time remove the pan from the oven and with a large spoon carefully overturn the vegetables. Cover the pan again with foil, and put back in oven until thoroughly cooked and is left only with its oil. |
