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.
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
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.
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Need some inspiration for your Meatless Monday? Check out Midnight Maniac Meatless Mondays for lots of great ideas!!
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