Briam: Greek Oven-Baked Roasted, Herbed Vegetables

If the French have the Ratatouille, the Italians have the Caponata, the Spanish have the Pisto then the Greeks have this, the Briam. Briám (some call it Briami) is traditional Greek dish of oven baked/roasted mixed vegetables made with potatoes, aubergine, zucchini and tomatoes in olive oil seasoned with aromatic herbs. This dish is perfect for summer sharing. Let's get chopping.

BRIAM: GREEK OVEN-BAKED ROASTED, HERBED VEGETABLES [VEGAN, GRAIN-FREE]

INGREDIENTS

• 2 medium potatoes, thinly sliced
• 2 eggplants, sliced
• 3 zucchini, sliced
• 1 green pepper, chopped
• 2 pieces tomatoes, chopped
• 15 pieces okra
• 1 14-ounce can chopped tomatoes
• 1/2 cup vegetable stock
• 2 onions, sliced
• 3 tablespoons capers
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• Fresh parsley, chopped
• Fresh basil, chopped
• Salt
• Freshly ground black pepper
• Olive oil

PREPARATION

1. In a pan add a good amount of olive oil, heat it up then sauté garlic and onions, cook until onions are soft.
2. Add the potatoes, eggplant, zucchini, peppers, tomatoes and okra stir and cook for 2 minutes.
3. Add the chopped tomatoes, red wine vinegar, brown sugar, dried oregano, fresh parsley, and fresh basil, bring to a boil, then turn heat off.
4. Transfer pan contents into a baking pan, then pour the vegetable stock then bake in a preheated 350°F oven for 1 hour or until all vegetables are tender.
5. Serve garnished with fresh basil.

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