Briam | Greek Vegetables in Tomato Sauce | Rouxbe Online Culinary School

Ingredients

• 3 lrg floury potatoes, peeled and cut into large dice or sliced into 1-1.5 cm-thick pieces
• 2 onions, cut in half, then sliced
• 1 lrg eggplant, diced (or 3 sm eggplant sliced into rounds)
• 2 sm green bell peppers, cut in large pieces
• 2 sm red bell peppers, cut in large pieces
• 2 carrots, large diced
• 1 1/2 cups green beans, cleaned and cut in half
• 2 tbsp freshly chopped flat-leaf parsley
• 4 medium-sized tomatoes, chopped or 400 g canned diced tomatoes*