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Briam

Greek Roasted Vegetables

Perfect recipe for using leftover garden vegetables.

• 2 LBS zucchini, peeled & sliced

• 2 LBS potatoes, peeled & sliced

• 2 LBS eggplant, peeled & sliced

• 1 green bell pepper, cleaned & cut into strips

• 3 onions, diced

• 2 TBS garlic, minced

• 2 LBS ripened tomatoes, peeled & sliced

• 1/2 C olive oil

• Parsley, salt & black pepper to taste

Sprinkle the zucchini and eggplant with salt; drain. In a skillet, heat olive oil over medium heat; add onions, garlic, salt, black pepper and parsley. Sauté for about three minutes. Heat the oven to 400-degrees F. Layer the vegetables evenly in a greased baking dish. Then pour the onion-garlic mixture on top, with a little extra olive oil for good measure. Bake uncovered for about ninety minutes, or until vegetables are tender. Serve.

 

Related Links:

• Food Fare Culinary Collection: Greek Culinaria

• Food Fare Culinary Collection: Olive Oil

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