Briam (Greek Baked Vegetables)

Photo: Down to Earth Recipes
This Greek summertime favorite features oven roasted vegetables layered with a savory tomato sauce.
Yield
15-18 Servings
Vegan
Gluten-Free
Nut-Free
Soy-Free
Entrees
Ingredients
  • 3
    Tablespoons olive oil
  • 2
    cups chopped onion
  • 4
    large cloves garlic, minced
  • 4
    cups chopped tomatoes
  • 1
    Tablespoon basil
  • 1
    Tablespoon thyme
  • 2
    teaspoons oregano
  • 1
    Tablespoon agave nectar
  • Salt
    and pepper to taste
  • 4
    large red potatoes, sliced
  • 4
    cups sliced zucchini
  • 4
    cups sliced Japanese eggplant
Instructions
  1. Preheat oven to 375°. Lightly grease a 9x13 baking
    dish. Set aside.
  2. In a large skillet, heat oil over medium heat.
  3. Add onion and garlic and sauté until translucent.
  4. Add tomatoes and cook for 5 minutes or until tomatoes
    begin to cook down.
  5. Add basil, thyme, oregano, salt, pepper and agave.
    Mix well.
  6. Cook for a few minutes more or until tomatoes begin
    to thicken. Remove from heat.
  7. Pour a think layer of tomatoes on the bottom of
    prepared baking dish. Beginning with potatoes, lay out in an even layer.
    Sprinkle with salt and pepper. Next add a layer of zucchini and then eggplant.
    Repeat a layer of potatoes, sprinkle with salt and pepper. Then add a layer of
    zucchini and then eggplant.
  8. Top with tomatoes and spread evenly over layer of
    eggplant.
  9. Cover with foil and bake for 45 minutes. Remove foil
    turn oven to broil and cook for 5 minutes.
  10. Remove from oven and let cool slightly. Enjoy!