Greek Vegetable Briam
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from "For the Love of Food", this is a delicious vegetable main course dish. Serve hot with garlic bread for a tasty Greek favorite. Keeps 5-7 days refrigerated, but does not freeze well.
- Ready In:
- 1hr 25mins
- 3 -4 medium potatoes, unpeeled and sliced 1/2-inch thick
- 1 medium eggplant, peeled and sliced in 3/4-1-inch rounds
- 2 -3 tablespoons olive oil
- 1 large onion, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 2 small zucchini, sliced in 1/4-inch thick half-moons
- 1⁄4 cup fresh parsley, chopped or 1/4 cup dried parsley
- 1 teaspoon salt
- 1 teaspoon dried basil (or 1 tbsp fresh basil)
- 1 teaspoon dill weed
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme, chopped)
- 1 dash cayenne pepper (or to taste)
- 1 -2 teaspoon dried peppermint (or 1-2 tbsp fresh peppermint, chopped)
- 10 -14 ounces feta cheese, crumbled
- Steam (or microwave) the potatoes until fairly tender.
- Bake the eggplant in a 350 degree oven until tender.
- Saute the onion for two minutes in the hot oil.
- Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese.
- Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured.
- Bake at 375 degrees for 55-70 minutes until tender throughout.
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