Briam
Eggplant, sliced (1 lg)
Zucchini, sliced (2 lg or 3 smaller)
Potatoes, sliced thinly (3 medium)
Carrots, sliced thinly (2 medium)
Onions, sliced thinly (2 medium)
Red pepper, sliced (1 lg)
Tomato, chopped (1 medium)
Garlic, minced (4 cloves… or more)
1 cup tomato sauce (pureed canned San Marzanos)
2 cups boiling water
1 cup olive oil
1/2 cup chopped fresh parsley
1 bay leaf
1 tbsp dry oregano
S& P to taste
In a medium sized Dutch oven or roaster, pour a bit of olive oil and then layer the vegetable slices like a lasagna, starting with a layer of potatoes (try for at least 2 layers of each. Season each layer with S&P and then mix the tomato sauce, water, oil, garlic and herbs together and pour over all. Bake at 425 for 60 -90 minutes until all of the veggies are super tender and the top is getting nice and browned.
Eggplant, sliced (1 lg)
Zucchini, sliced (2 lg or 3 smaller)
Potatoes, sliced thinly (3 medium)
Carrots, sliced thinly (2 medium)
Onions, sliced thinly (2 medium)
Red pepper, sliced (1 lg)
Tomato, chopped (1 medium)
Garlic, minced (4 cloves… or more)
1 cup tomato sauce (pureed canned San Marzanos)
2 cups boiling water
1 cup olive oil
1/2 cup chopped fresh parsley
1 bay leaf
1 tbsp dry oregano
S& P to taste
In a medium sized Dutch oven or roaster, pour a bit of olive oil and then layer the vegetable slices like a lasagna, starting with a layer of potatoes (try for at least 2 layers of each. Season each layer with S&P and then mix the tomato sauce, water, oil, garlic and herbs together and pour over all. Bake at 425 for 60 -90 minutes until all of the veggies are super tender and the top is getting nice and browned.
