Medley(Briam)
Briam is a summer favorite. The whole garden seems to be in this beautiful, colorful dish. For 6 serving
1/2 cup Krino olive oil
3 medium onions, peeled, halved and sliced
2-3 garlic cloves, peeled & minced
2 lb medium potatoes, peeled & sliced into 1/4 inch round
2 lb zucchini, sliced into 1/3-inch round
2 large green or red bell peppers, trimmed deseeded and cut into thin round
Salt, freshly ground pepper, to taste
1 1/2 cups coarsely chopped plum tomatoes, drained of their juices
1/2 cup fresh chopped parsley
1 teaspoon Krino oregano
Water
Preheat oven to 350°F
Heat 2 teaspoons olive oil in a large, heavy skillet and sauté the onions and garlic for five minutes.
In a large shallow baking pan, place all the sliced vegetables in one overlapping layer, alternating between each. Season with salt and pepper, and sprinkle with th sautéed onions & garlic. Pour the tomatoes evenly over the layered vegetables, season with parsley & oregano, and add the remaining olive oil. Add enough water to come half way up the vegetable.
Bake for 1-1 1/2 hours, or until all the vegetable are tender.