"Briam" - Oven Roasted Vegetable Casserole | Just A Pinch Recipes
Briam is a Greek Ratatouille. It is served in the summer as a main course when all the vegetables are available fresh from the garden. Vegetables are baked in a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Kettle
- Kitchen towel
Ingredients
- 2 pound(s) eggplant, peeled, cut in egg-sized chunks
- 2 pound(s) zucchini, unpeeled, cut in 1/2 in. round slices
- 4 green bell peppers, seeded & cut in chunks
- 4 potatoes, peeled & cut in walnut sized pieces
- 6 medium sized tomatoes, halved, seeded & grated, skins discarded
- 3 medium sized onions, sliced
- 3 garlic cloves, finely chopped or minced
- 1 cup(s) dry white wine
- 1/2 cup(s) olive oil
- 1/2 cup(s) fresh parsley, finely chopped
- 1/2 teaspoon(s) sugar
- - several fresh basil leaves
- - salt and freshly ground black pepper
- 1 large sausage cut in bite size pieces
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