You should make this for dinner this weekend. Or for Meatless Monday. Either way, you definitely need to try it. The vegetables cook for one hour in a sauce of tomatoes, capers, fresh basil and oregano, and the flavors are simply outstanding.
I got the idea for this from my Greek friend Angela. We were all set to order pizza, and then she texted me to tell me she had made briam. I had never heard of it. An hour later, I had eaten two bowls of it…topped with plenty of feta and with pita & hummus on the side. Outstanding.
Rustic Greek Dinner: Roasted Veggies with Feta
Recipe inspired by the one on allrecipes.com. This makes about 4 servings, maybe a little less.
2 tomatoes
1/4 cup olive oil
1 tablespoon red wine vinegar
4T chopped fresh basil
2T fresh oregano
1/8 cup capers
1 cloves garlic
salt and ground black pepper to taste
1 tablespoon olive oil
1 onion, sliced
1 potato, sliced
1 eggplant, sliced
1 large zucchini, sliced
Feta
Directions
Preheat oven to 350. Put 3/4 of the tomatoes, 1/4 cup olive oil, red wine vinegar, basil, oregano, capers, and garlic in a blender or food processor, and make a fresh tomato sauce. Season with salt and black pepper; set aside.
Chop the remaining tomato; set aside.
Heat olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potato, eggplant, zucchini, 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.
Cover with tinfoil and bake until all vegetables are tender, about 1 hour. Top with AS MUCH feta as you want, and enjoy with some pita and hummus! If you can find it, try Mythos (a wonderful & light Greek beer) with this.
Let me know if you tried it or have questions! You can find me on Facebook or Twitter, or leave a comment!
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Need some inspiration for your Meatless Monday? Check out Midnight Maniac Meatless Mondays for lots of great ideas!!
Peace out, kids.
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5 Comments
I am bookmarking this! I grow tons of basil, tomato and zucchini. This recipe is going to be a tremendous help come Autumn. It looks fairly simple and I like that I can make it in my dutch oven and only dirty one pot, other than the blender. But then, it would give me a reason to actually use my blender.
Thanks for sharing this with Midnight Maniac Meatless Mondays.
♥ Rebecca Jean
Midnight Maniac
Hi! Thanks for stopping by. This stuff is so delicious – it’s like a Greek ratatouille. As I was making it, I was thinking the same thing – I hope to make it with fresh stuff from my garden!
I broke my blender while making this. I loved my blender. *sniff*
Wow! I could do without the eggplant, but I’m sure I could sub in some other veg.
Definitely! You could just double up on everything else. Give eggplant a shot though – it really is delicious in this dish!
The ingredients remind me of a dish I had from a food truck in Chicago. I forget the name though. I’ll have to try this recipe as I like a good vegetarian meal every once in awhile… even if I do have to cook it myself!