Wednesday, 31 October 2007
How to cook: Briam (roasted vegetables)
Briam is a very versatile dish. Variations of this vegetable combination can be found throughout the Mediterranean basin. In this case, the vegetables are allowed to shine on their own, without too much intervention. Briam is a perfect accompaniment to broiled fish or lamb chops, but it's also a great meal on its own.
1 large eggplant, halved lengthwise then cut into 1/4 inch slices
2 medium zucchini or yellow squash, halved lengthwise then cut into 1/2 inch slices
2 medium potatoes, peeled and sliced 1/8 inch thick
4 medium tomatoes, 2 cut into large chunks, 2 grated
1 large onion, halved lengthwise then thinly sliced
2 artichokes, quartered, trimmed and par-boiled (optional)
3-4 garlic cloves, minced
1 cup water or stock
1/2 cup olive oil
2 tablespoons ground cumin
3 tablespoons dried oregano
black pepper, cayenne pepper and salt to taste
1 bunch fresh parsley, chopped (reserve ½ cup for garnish)
Pre-heat oven 350F
Place all ingredients in a heavy, shallow baking pan, toss together and bake until tender (about 1 hour), shaking pan occasionally. Resist the temptation to stir the vegetables, as they will turn to mush. Let them caramelize for the best results.
Serve with marinated roasted red peppers, a big slice of feta or manouri cheese and a slice of rustic bread.