Briam

I was not planning to post anything until tomorrow but I got up really early after the very strong earthquake we sensed today at 7.15 a.m. Memories came back after the 1999 earthquake with epicentre Parnitha, near Athens. After being assured by the mass media that no damages occurred anywhere in Greece and there would be no after earthquake shocks it was too late to go to bed again as we were still trembling. I decided to check my e-mails and browse around the web when I came over to Kalyn’s weekend herb-blogging event and as the deadline was for today, I had a recipe ready so this is my entry for Kalyn’s Kitchen, weekend-herb-blogging event, hosted by Kalyn.

Briam is a very versatile vegetarian dish. The main ingredients are zucchini, potatoes, onions, parsley and seasoning. However, briam can be made with any vegetable you like most, such as artichokes, egg plants, mushrooms, carrots, peppers, okra, green broad beans, etc. and is usually served as a main dish. If you want it to be more rich crumble some feta cheese in 20 minutes before the end.

Servings: 4

Preparation time: 30 minutes

Baking time: 2 hours

Ingredients:

1/2 kilo zucchini (about 4)

8 - 10 small potatoes

1 onion chopped

5 spring onions finely chopped

3 ripe tomatoes finely chopped

1 clove of garlic

½ bunch of parsley finely chopped

dill

1 cup of extra virgin olive oil

Lemon juice

1 tablespoonful oregano

1 tablespoonful dried rosemary

1 tablespoonful salt

Pepper to taste

DIRECTIONS:

Pre-heat oven to (180C).

Slice zucchini, tomatoes and potatoes in thin round slices. Place all ingredients in a large heavy, shallow baking pan, toss together and bake until tender (about 2 hours), stirring occasionally. Do not add any water.

Serve lukewarm or at room temperature with feta cheese or xynomyzithra.