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Evelyn's Briami

Veteran Member
10150 posts
Joined: Dec 19, 2005


Posted to Thread #29 at 10:14 pm on Jan 20, 2006

10 good-sized zucchini, washed and scrubbed and cut crosswise into 1/4 inch slices 7 large-sized potatoes, peeled and cut crosswise into 1/4 inch slices 5 garlic cloves, sliced thin 2 very large onions (Spanish or Bermuda), peeled, cut in half, each half cut into thirds (large wedges) 3 large tomatoes, peeled and cut into quarters 1/3 lb of hard cheese (I use 'kefalograviera or 'myzithra' which you may not have - something like Parmesan would be excellent - use a cheese you like) 3/4 cup olive oil 1/2 cup water 2 tablespoons oregano 3 tablespoons cut mint 3 tablespoons cut cilantro (optional) salt and pepper 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. Roast in 420F oven 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. I think you will like this. Please let me know. Will probably serve 6 hungry people, or maybe not. We go through it fast.

AngAK's notes: I use much less oil and often add a cubed eggplant and any other vegetables I have on hand that roast well.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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