Baked Mixed Vegetables with Fennel

Name: Baked Mixed Vegetables with Fennel (Briami me Maratho)
Cuisine: Greek
Ingredients: 5 garlic cloves, sliced; 2 fennel bulbs, trimmed (fronds and tender stalks reserved) and coarsely chopped, or 1½ cups chopped wild fennel; 1 tablespoon fennel seeds, preferably freshly ground or crushed in a mortar; 1 cup olive oil; 3 large tomatoes, cored and coarsely diced; 3 green bell peppers, cored, quartered, seeded and cut into ½-inch pieces; 2 fennel bulbs, trimmed (fronds and tender stalks reserved) and coarsely chopped, or 1½ cups chopped wild fennel; 2 large onions, coarsely diced; 3 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; freshly ground black pepper; 3 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; 3 tablespoons chopped fennel fronds plus tender stalks, or fresh dill; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 1 tablespoon fennel seeds, preferably freshly ground or crushed in a mortar; 1 teaspoon dried oregano, crumbled; 1–2 teaspoons Aleppo pepper or ½–1 teaspoon crushed red pepper flakes; 2 medium eggplants, cut into 1½-inch chunks; 2 medium eggplants, cut into 1½-inch chunks; Salt; 6 zucchini, cut into 1-inch pieces

Briami me Maratho

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

AS IN MOST of the Cyclades, wild fennel grows all over the island of Kea. Unless you grow herbs in your garden, it is the only local herb there is; parsley, dill and other herbs are brought from Athens. Sweet, fragrant wild fennel is exquisite, so I try to use it as much as I can. Living on Kea, I came up with this recipe for baked mixed vegetables that I think is better than the version with parsley.

Baked vegetables are a classic summer dish, eaten warm or at room temperature, ide

Ingredients

Europe
Greece
Main course
Vegan
Gluten-free
Summer

Ingredients

Method