Friday, June 4, 2010

Greek vegetable casserole (briami)

 
This medley of summer vegetables tastes delicious served hot with grilled meats or seafood.  It can also be served at room temperature, as part of a meze selection.

Preheat oven to 400F.

1 large red pepper, cut into broad chunks or strips
2 yellow and 2 green zucchini, thickly sliced
3 tomatoes, quartered
8 to 10 small red bliss potatoes, cut into thick slices
large handful of fresh chopped herbs - tarragon, parsley, oregano, basil, thyme, rosemary
sea salt
dash of cinnamon

1/3 cup olive oil
2 onions, sliced
5 cloves garlic, crushed


Lightly grease a casserole pan with olive oil, and in it assemble the vegetables. 
Cook the onions in olive oil until transparent, about 8 minutes, then add the garlic and cook another 2 minutes.

Pour over the vegetables, then add sea salt and cinnamon.  Sprinkle the herbs on top.
Bake for 1 hour to 1 hour and 15 minutes - until the potatoes are done.  Stir two or three times while baking.

Tastes really wonderful.

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