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Briam Greek Roasted Vegetables Recipe

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This recipe for Briam Greek Roasted Vegetables is from The Quinlan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small eggplant, cut into wedges
2 zucchini, cut into wedgies
2 colored peppers, cut into thick slices
1 red onion, cut into slices
3 potatoes, cut into wedges
2 medium tomatoes,mdiced
2 cloves garlic, chopped
1/2 bunch parsley, chopped
1/4 cup basil, chopped
1/2 bunch fresh dill, chopped
1/2 T salt
1/4 T black pepper
1 T dried oregano
1 t dried rosemary
1 t dried thyme
3/4 cup extra virgin olive oil
1 T tomato paste
3/4 cup water
Directions:
Directions:
1. Preheat oven to 400º.
2. To a large mixing bowl, add vegetables and remaining ingredients (except for water) and mix with your hands until thoroughly combined.
3. Spread the vegetables onto a large sheet pan, laying in a single layer as much as possible.
4. Drizzle water over vegetables. Bake for one hour, turning vegetables over after 30 minutes.
5. Vegetables should look nicely carmelized and potatoes should be soft. If not, cook for another 10 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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