Briam (Greek Mixed Vegetables in Tomato Sauce)
Description
Mixed summer vegetables bake in a fresh tomato sauce, full of the aromas of fresh herbs, in this Greek summertime favorite.
Ingredients
•
4 tomatoes
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1/2 cup olive oil
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2 tablespoons red wine vinegar
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2 tablespoons white sugar
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1/3 cup chopped fresh parsley
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1/3 cup chopped fresh mint
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1/3 cup chopped fresh basil
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2 tablespoons fresh oregano
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1/4 cup capers
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2 cloves garlic
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salt and ground black pepper to taste
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2 tablespoons olive oil
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2 onions, sliced
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2 potatoes, sliced
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2 eggplant, sliced
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3 zucchini, sliced
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3 green bell peppers, sliced
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2 cups okra
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
2
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
3
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
4
Bake in the preheated oven until all vegetables are tender, about 1 hour.