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Food Fare: Greek RecipesBriam

Greek Roasted Vegetables

Perfect recipe for using leftover garden vegetables.

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.


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