Name: Baked Mixed Vegetables (Briam)
Yield: Serves 4-6
Cuisine: Greek
Ingredients: Sea salt; 1 cup olive oil; 1 pound eggplant, cut in ⅓-inch slices; 1 pound zucchini, cut in ⅓-inch slices; 3 cups fresh or good-quality canned tomato puree; ½-1 chili pepper, minced, or about ½ teaspoon freshly ground pepper; 4 medium onions, chopped; ½ pound green bell peppers, diced; 4 cloves garlic, minced; 1 pound medium potatoes, cut in ⅓-inch slices; 1 teaspoon dried oregano

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

During our summer holidays, we used to prepare this classic dish early in the morning. We would leave it with the village baker on our way to the beach, then pick it up baked on the way home. The top was always a little burned, but that did not spoil the taste.

Don’t be appalled by the amount of olive oil in the recipe. The vegetables need it to cook, otherwise they will be dry and tasteless. You don’t need to eat it all—you can leave most of it in the pan by serving the vegetables