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–+ servings
Greek Mixed Vegetable Bake

Briam | Tourlou (Greek Roasted Vegetables)

Giorgos Tsoulis
4.91 from 72 votes
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 6 servings

Ingredients
 
 

  • 2 eggplants cut in half and then into half-moon slices
  • 3 zucchini cut into 3 mm rounds
  • 2 Florina red peppers cut into thick pieces
  • 2 tomatoes cut into 8 pieces
  • 2 onions cut into 6 pieces
  • 1 clove of garlic finely chopped
  • 2 green bell peppers cut into 8 pieces
  • 2 carrots grated
  • 400 g canned chopped tomatoes
  • 50 g pine nuts
  • 1 tablespoon thyme only the leaves, finely chopped
  • ¼ teaspoon granulated sugar
  • 100 g feta cheese crumbled
  • salt
  • pepper
  • extra virgin olive oil

Instructions
 

  • Place a large, deep pan over high heat and let it get very hot. Add all vegetables and some olive oil. Mix and sauté until they soften.
  • Add the canned tomatoes, pine nuts, thyme, and sugar. Lower the heat and simmer for about 35 minutes, until the sauce thickens.
  • Ηeat a broiler in the oven.
  • Transfer the contents of the pan to a 26 x 30 cm (10 x 12-inch) ovenproof baking dish. Sprinkle with feta cheese and cook under the broiler for 15 minutes.
  • When ready, remove from oven and serve warm.

Notes

Chef’s tip: If the eggplants are bitter, simply place them in a strainer, sprinkle with some salt and allow them to drain.
Briam- Greek Vegetable Bake
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