Roasted Vegetables With Lemon and Garlic (Briam)

Recipe by Engrossed
READY IN: 2hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
  • salt and pepper, to taste
  • 1
    lb potato, peeled and sliced into rounds
  • 1
    lb zucchini, peeled and sliced into rounds
  • 1
    lb eggplant, peeled and sliced into rounds (globe or Japanese)
  • 1
    cup onion, sliced
  • 1
    sweet red pepper, sliced
  • 2
    tablespoons fresh parsley, chopped
  • 12 - 1 12
    cup olive oil (recipe calls for 1 1/2 cups!!!)
  • 1
    lemon, juice of
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DIRECTIONS

  • Preheat oven to 250°F (it says 2500!, I think it was a typo).
  • Spread half of the tomatoes in an oiled roasting pan.
  • Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
  • Mix the garlic and parsley together and sprinkle over the vegetables.
  • Top with remaining tomatoes.
  • Pour oil over the top to coat and sprinkle with lemon juice.
  • Bake for 1 1/2- 2 hours, adding a little water if necessary.
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