Briam (roasted vegetable ratatouille)
Briam (roasted vegetable ratatouille)
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Διατροφική αξία ανά μερίδα
Briam (roasted vegetable ratatouille)
Υλικά
- 5 medium potatoes, peeled and cut into thick slices
- 2 globe eggplants, roughly chopped
- 4 zucchinis, roughly chopped
- 2 yellow bell peppers, cut into chunks
- 2 green bell peppers, cut into chunks
- 1 large ripe tomato, peeled and diced (concassé)
- 15 cherry tomatoes
- 2 medium onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp tomato paste
- 1 bunch fresh parsley, leaves only, finely chopped
- 160 ml extra virgin olive oil
- Salt and freshly ground black pepper
Εκτέλεση
In an ovenproof pot or casserole dish, heat the olive oil over high heat and sauté the garlic and onion until softened and translucent.
Add the potatoes and stir to lightly sauté them. Then add the eggplants, zucchini, and bell peppers.
Season with salt and pepper and continue sautéing until the vegetables release some of their moisture and reduce slightly in volume.
Once the vegetables have softened, add the tomato paste and cook for 1–2 minutes to develop its flavor and sweetness. Add the cherry tomatoes and stir well.
Add the parsley, diced tomato, and 1 glass of water. Stir thoroughly and bring the mixture to a gentle boil.
Reduce the heat slightly and cook for about 10 minutes.
Transfer the pot to a preheated oven at 170°C and bake for approximately 45 minutes, or until most of the liquid has evaporated, the sauce has caramelized, and the vegetables are beautifully browned and tender.
Serve warm as a main dish or alongside grilled meat, fish, or feta cheese.
