Oven-baked vegetables Greek style

Ingredients for 4 servings:

• 1 eggplant(s)
• 2 zucchinis
• 2 large potatoes
• 1 pack of feta cheese
• 1 onion(s)
• 1 ½ garlic cloves
• 1 can tomato(s), chopped, approx. 400 g
• 1 pack of mushrooms, small
• 2 pointed peppers
• oregano
• salt and pepper
• Thyme
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Briam

Dice the zucchini, eggplant, and potatoes and place them in the baking dish. Add about 1 cup of oil and place in the oven at 180°C (350°F) for 10 minutes. Finely chop the garlic and onion and sauté in a small saucepan. Add the chopped tomatoes and simmer over low heat for 10 minutes. Finely chop the mushrooms and pointed peppers. Place them in the baking dish and pour the tomato and onion mixture over them. Season well and return to the oven at the same temperature for about 1 hour. Stir occasionally if necessary to ensure even cooking. Just before it’s done, sprinkle the feta cheese on top. It can also be delicious as a side dish with meat or rice.