This is a recipe for a greek ratatouille. Sometimes it's called Briam or Tourlou. For this dish I liked buying vegetables that when sliced they are all the same size. Slices should be 1/2 inch.
- 2 zucchinis sliced
- 4 small red potatoes sliced
- 4 tomatoes sliced
- 4 red onions sliced
- salt/pepper
- olive oil
- small handful parsley chopped
- small handful fresh mint chopped
- fresh or dry oregano
1. Once all the veggies are sliced place them in a mixing bowl, drizzle with enough olive oil to coat all. Season and throw in the herbs. Toss until coated and mixed. Be careful with the tomatoes so they don't fall apart, sometimes I season them seperately.
2. Arrange the vegetables in a shallow backing dish alternating each vegetable and overlapping them.
3. Cover with foil and bake in a 400 oven until tender. Remove the foil and continue baking until golden.
Pairs well with fish.
Sometimes dill can be used as well. The use of minced garlic in the mixing bowl is not only allowed it is encouraged!
- 2 zucchinis sliced
- 4 small red potatoes sliced
- 4 tomatoes sliced
- 4 red onions sliced
- salt/pepper
- olive oil
- small handful parsley chopped
- small handful fresh mint chopped
- fresh or dry oregano
1. Once all the veggies are sliced place them in a mixing bowl, drizzle with enough olive oil to coat all. Season and throw in the herbs. Toss until coated and mixed. Be careful with the tomatoes so they don't fall apart, sometimes I season them seperately.
2. Arrange the vegetables in a shallow backing dish alternating each vegetable and overlapping them.
3. Cover with foil and bake in a 400 oven until tender. Remove the foil and continue baking until golden.
Pairs well with fish.
Sometimes dill can be used as well. The use of minced garlic in the mixing bowl is not only allowed it is encouraged!
In a nutshell
