* Exported from MasterCook *

Briami (Greek Oven-Roasted Vegetables)

Recipe By :by evelyn/athens
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
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5 large zucchini -- washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes -- peeled and cut crosswise into 1/4 inch thick slices
3 garlic cloves -- sliced thin (3 to 4)
1 large onion -- peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes -- peeled and quartered
1/4 lb hard cheese -- cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint -- minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.

Ev's note : A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Briami-small batch

Recipe By :evelyn/athens
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small russet potato -- sliced
1 1/2 medium zucchini -- sliced
2 small bermuda onion -- quartered
4 cloves garlic -- sliced
6 cherry tomatoes -- halved
1/2 yellow bell pepper -- sliced
1/8 cup extra virgin olive oil

Place all veggies in a large roasting pan. Add the oil and season with salt and pepper, and Italian seasoning, or seasoning you desire. Mix well and roast in a 420 degree oven for about 1 1/2 hours, stirring occassionally to roast all the veggies.

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Link: Ev's Briami