Traditional Greek Briam (Roasted Vegetables)
Ingredients:
2 medium zucchini, sliced into rounds
2 medium eggplants, sliced into rounds or half-moons
3-4 medium potatoes, peeled and sliced thin
1 large onion, thinly sliced
3-4 ripe tomatoes, sliced or grated (or 1 can crushed tomatoes)
2-3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup fresh parsley, chopped (or 1 tbsp dried)
1 tsp dried oregano
Salt & pepper to taste
Optional: bell pepper, carrots, green beans, or fresh basil
Instructions:
Preheat oven to 375°F (190°C).
Prep vegetables: Slice all the vegetables into similar sizes for even cooking.
In a large baking dish (or tray), layer the vegetables: start with potatoes, then zucchini, eggplant, onion, and tomato. You can mix them all together or arrange them in rows/circles for a more decorative look.
Add garlic, parsley, oregano, salt, and pepper over the vegetables.
Pour the olive oil evenly over everything. Add about 1/2 cup of water or tomato juice (optional, for extra moisture).
Cover with foil and bake for about 1 hour.
Remove foil and continue baking for another 30-45 minutes, until the veggies are tender and slightly caramelized on top.
Serving Suggestions:
Serve warm or at room temperature.
Pair with feta cheese, crusty bread, or olives.
Great as a main course or a side dish to grilled meats or fish.