Breeàm

Cuisine: Greek
Region: Common

Serves 8
Cooking time: +60 min
You will need: a roasting pan

This is a Greek summer classic recipe amounting to … throwing cut vegetables in a pan, sticking it in an oven and doing something else while the food is cooking. (Yes, that difficult. 🙂

Ingredients

• 1 Kg (2 Lbs) potatoes
• 4 zucchini, medium size
• 2 eggplants
• 1/2 Kg (1 Lb) tomatoes
• 4 onions, diced
• 3 green peppers
• 1 bunch parsley, diced 
• 1 glass (cup) of olive oil 
• Salt & pepper to taste

Instructions

1. ​Start the oven at a temperature of @200C / 400F so that it’s hot when it’s time to put the pan in.
2. Peel the potatoes and cut them in squares.
3. Cut in a more-or-less the same size the zucchini, the eggplants, the green peppers and the tomatoes. 
4. Dice the onions and the parsley.  
5. Smear with olive oil the bottom of a pan, and put in the potatoes, eggplants, zucchini, and peppers first.  
6. On top, add  the onions, the tomatoes (cut as instructed above), the parsley, the olive oil, the salt and the pepper.
7. Mix the ingredients in the pan.
8. Put the pan in the oven.
9. Do something else for the next 60 to 90 minutes. (Time depends on the make of the oven, e.g. electric, gas, convection, etc.)
10. Take it out of the oven, let it sit for a while and serve!

Notes on Vegetables in the Oven

• This is a “better the next day” dish: as with all stews, the more it sits the better it tastes.
• For a South Asian twist: add chilly-flakes and cumin to taste!
• Combines very well with Feta cheese and white wine.