Baked Mixed Vegetables (Briam)
Source of Recipe
ww recipes
List of Ingredients
1 lb (450 g) eggplant cut into 1/4-inch (5 mm) slices
1 lb (450 g) zucchini (courgettes) cut into 1/4-inch
(5 mm) slices
Salt and freshly ground pepper to taste
1 cup (250 ml) olive oil
4-6 medium onions, chopped
4-6 cloves garlic, finely chopped
1/2 tsp (2 ml) red pepper flakes, or to taste
1 lb (450 g) potatoes cut into 1/4-inch (5 mm) slices
1 lb (450 g) green bell peppers (capsicums), cored,
seeded, and chopped
1 tsp (5 ml) dried oregano
3 cups (750 ml) tomato puree
Recipe
Sprinkle the eggplant and zucchini slices with salt and place in a
colander for 30 minutes. Rinse and pat dry. Heat about 1/4 of the
oil in a skillet over moderate heat and saute the onion until tender
but not brown, about 5 minutes. Add the garlic and red pepper flakes
and saute for 1 minute. Layer the eggplant, zucchini, and potatoes in
a greased baking dish, adding a sprinkle of the onion mixture, the
bell peppers, and the oregano in between layers. Season with salt and
pepper and pour the tomato puree over the vegetables. Add the
remaining olive oil and bake uncovered in a preheated 400F (200C) oven
until the vegetables are tender and most of the liquid has been
absorbed, about 1 1/2 hours.
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