Briami (Roasted vegetables)
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[edit] Description
[edit] Ingredients
- 6 large tomatoes, thinly sliced
- 3 medium-sized sweet potatoes, sliced about 1.5 cm thick
- 4 medium Spanish onions, sliced about 1.5 cm thick
- 2 medium zucchini, cut in half lengthwise then cut into 3 cm lengths
- 1 Eggplant (aubergine), sliced about 1.5 cm thick
- 1/3 cup chopped, fresh continental parsley
- 1 1/2 tablespoons chopped fresh fennel
- 2-3 bay leaves
- 3-5 cloves garlic, whole and cracked
- salt and pepper
- olive oil
[edit] Directions
- Grease a baking dish, then layer each of the vegetables, alternating colours.
- Sprinkle top layer with fennel (or dill), bay leaves, garlic, and salt and pepper to taste.
- Drizzle with oil.
- Preheat oven to moderate (approx 180°C).
- Bake vegetables until tender, for approximately 35- 40 minutes.
Categories: Cyprian Recipes | Cyprian Vegetarian | Olive oil Recipes | Eggplant Recipes | Tomato Recipes | Zucchini Recipes | Parsley Recipes | Pepper Recipes | Fennel seed Recipes | Garlic Recipes | Fennel Recipes | Salt Recipes | Oil Recipes | Sweet potato Recipes | Bay leaf Recipes | Onion Recipes | Dill Recipes
