ψημένα λαχανικά

Briam

Roasted Vegetables

Ingredients

• 1 lb (450g) zucchini, cut into ⅓ inch rounds
• 1 lb (450g) squash, cut into ⅓ inch rounds
• 2 medium (250g) red onions sliced into ½-inch rounds or crescents
• 1 large (100g) green bell pepper, seeded and cut into ¼-inch rounds
• 1 large (100g) orange bell pepper, seeded and cut into ¼-inch rounds
• 1 heaping tablespoon (7g) dried oregano or ⅓ cup chopped fresh oregano
• ½ cup (50g) chopped fresh parsley
• Coarse sea salt and pepper to taste
• ⅔ cup (175ml) extra virgin Greek olive oil
• 5 garlic cloves (20g), finely chopped
• 6-8 ripe plum tomatoes or 2 - 3 large ripe tomatoes, coarsely  chopped

Serves 4-6 

Step 1 - Sweat the Vegetables

• Distribute and salted squash and zucchini slices in a large colander
• Place in sink to drain. 
• Drain for 2-3 hours
• lightly rinse or brush off salt and pat dry.

Step 2 - Mix and season the Vegetables

• Mix all of the vegetables (exclude tomatoes) and toss with oil, herbs, olive oil and salt / pepper to taste.
• Arrange mixture in oiled 8 inch x 12 inch (22cm x 33cm) ovenproof baking dish.

Step 3 - Bake the Vegetables

• Preheat the oven to 350F/ 170C.
• Slice the tomatoes.
• Arrange the vegetables in neat row, including tomatoes.
• Pour remaining seasoning liquid and some additional olive oil over the vegetables in baking pan.

Step 4 - Bake and Serve

• Cover with aluminum foil and bake for 30 minutes.
• Uncover and bake for 15 more minutes until vegetables are nicely browned.
• Remove, garnish with chopped parsley and olive oil.

Serve!