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Briami Greek Oven-Roasted Vegetables

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Ingredients

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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 - 4 garlic cloves, sliced thin
	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 (use 'kefalograviera or 'myzithra' which you may not have, something like parmesan would be excelle)
	1/2 cup olive oil
	1/4 cup water
	1 tablespoon oregano
	2 tablespoons fresh spearmint, minced (or 1 tsp dry)

Nutritional information

628.1

Calories

260 g

Calories From Fat

28.9 g

Total Fat

4.2 g

Saturated Fat

0 mg

Cholesterol

62.8 mg

Sodium

85.2 g

Carbs

14.2 g

Dietary Fiber

17 g

Sugars

13.8 g

Protein

759 g

Serving Size

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Briami Greek Oven-Roasted Vegetables

Name: Briami Greek Oven-Roasted Vegetables
Prep time: 20 min
Total time: 2 h 50 min
Yield: 4-5
Cuisine: American
Ingredients: : 5; : 4; : 3 - 4; : 1; : 2; : 1/4; : 1/2; : 1/4; : 1; : 2

Features:

Cuisine:

American

Both hubby and I thought this was really yummy! Living in rural Maine, all that was available cheese-wise was Parmesan, but that was a delicious option, and I had to use dried oregano, since the was no fresh available on the day I made it, but those were minor substitutions. This is Greek comfort food at its best!

170 min
Serves 4
Easy

Ingredients

5
4
3 - 4
1
2
1/4
1/2
1/4
1
2

Directions

Briami (Greek Oven-Roasted Vegetables),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. The servings specified are considering it as a vegetarian main dish. If you’re having it as a side, either cut back, or plan on getting more servings out of it.,Both hubby and I thought this was really yummy! Living in rural Maine, all that was available cheese-wise was Parmesan, but that was a delicious option, and I had to use dried oregano, since the was no fresh available on the day I made it, but those were minor substitutions. This is Greek comfort food at its best!,Used this recipe long ago and loved it, couldn’t remember where I found it. I have been looking everywhere for it, I am going to make it this week. The cheese is amazing, the mouth-feel of the whole dish is amazing, the flavors blend so well, my mouth waters just thinking about it.

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Steps

1 Done	Preheat Oven to 420 Degrees F.
2 Done	Put Everything in a Very Large Baking Pan. Pour Water, Olive Oil on Top and Add Herbs. Season Generously.
3 Done	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.
4 Done	It Looks Like a Lot but Don't Worry - It'll 'melt' Down Considerably During Cooking.
5 Done	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. What You're After in Terms of Texture Is For the Vegetables to 'melt' Into Each Other, but Without Losing Their Individual Shape. Nothing Crisp-Tender Going on Here - Just Meltingly, Comfortingly, Deliciously Tender.
6 Done	This Is Delicious With Good Crusty Bread (lovely Juices) and Feta Cheese on the Side- Like We Eat It.
7 Done	Will Probably Serve 6 Hungry People, or Maybe Not. We Go Through It Fast. It's Even Better the Next Day.