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.