One dish from the category “ladera”, which means vegetables cooked in different ways with the addition of olive oil. A category that elevates the cooking of vegetables, through simplicity and variety, in art. I often think that because of this variety of these recipes, Greeks must be considered as the most vegetarian people in the world, but then I remember of souvla, gyros and souvlaki and I come to my senses :)
By cooking briam which is an oven baked vegetables medley, someone can basically clean up the refrigerator, using any vegetables. In fact, in this recipe there is no recipe. We can improvise but it’s good to have in mind that some of the basic ingredients are zucchinis, eggplants and potatoes in quantity depending to our preferences.
The funny thing is that when we were kids, like all the kids in the world, we didn’t like this kind of food and vegetables in general. But as we were growing we appreciated it more and more, as we were dipping in this wonderful olive oil sauce with crunchy bread. And of course always accompanied by a generous delicious piece of feta!
This dish is much better when it cools and even better the next day that flavors of the sauce mix and the vegetables become sweet delicious bites!
We will need…
- 3 zucchinis
- 3 eggplants
- 5 potatoes
- 2 onions
- 1 red pepper
- 3 carrots
- 1 clove of garlic
- 2 ripe tomatoes cut into small cubes or 10 cherry tomatoes
- 1 cup of finely chopped parsley
- 150 ml olive oil
- Salt and freshly ground pepper
Preparation
Wash and slice the vegetables and chop the parsley.
Season with salt and pepper, sprinkle with olive oil and mix well.
Cut the potatoes into slices, season and mix well.
Place the potatoes on top of the vegetables and sprinkle with a little more olive oil.
Add half a glass of water and bake in preheated oven at 200C or 390F until the potatoes are crispy and golden brown.
Enjoy!
This article originally appeared at CookEatUp.com and is reposted with permission.