Greek Briam

Ingredients

• 2 units Large potatoes, peeled and thinly sliced into rounds
• 2 units Zucchini, sliced into rounds
• 2 units Red onions, sliced into wedges
• 1 large Eggplant, sliced into rounds or cubes
• 4 cloves Garlic cloves, minced
• 0.5 cup Extra virgin olive oil
• 1.5 cups Crushed tomatoes (canned or fresh)
• 1 tablespoon Dried oregano
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 0.5 cup Crumbled feta cheese for garnish(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large roasting pan or deep baking dish, combine the sliced potatoes, zucchini, eggplant, and onions.

3. 3

   Add the minced garlic, dried oregano, salt, and pepper to the vegetables.

4. 4

   Pour the crushed tomatoes and the olive oil over the vegetables, then toss everything thoroughly with your hands to ensure an even coating.

5. 5

   Spread the vegetables out evenly in the pan and cover tightly with aluminum foil.

6. 6

   Bake in the preheated oven for 60 minutes.

7. 7

   Remove the foil and bake for an additional 20-30 minutes until the vegetables are tender and the excess liquid has evaporated.

8. 8

   Garnish with fresh parsley and optional feta cheese before serving warm or at room temperature.