Greek vegetable casserole: a palette of colors and flavors on your plate, recipe

Greek vegetable casserole, also known as briam, is a classic dish that embodies the essence of Mediterranean cuisine, combining simplicity with a diverse array of flavors and healthy ingredients. This dish can be enjoyed for both lunch and dinner.

To prepare the Greek casserole, prepare the following ingredients:

3 potatoes;

1 zucchini;

1 small eggplant;

3 tomatoes (preferably field tomatoes);

2 small red onions;

2 cloves of garlic;

200 ml tomato paste;

1 tablespoon oregano;

half a small bunch of parsley;

olive oil;

pinch of sugar;

salt and pepper (to taste);

150 g feta cheese (for serving).
How to cook

First, peel the potatoes and cut them into slices about 5-7 mm thick.

Then, cut the eggplants, zucchini, and tomatoes into slices the same thickness as the potatoes.

Finely chop the onion and garlic. Fry the onion in olive oil until golden brown. At the end of cooking, add the garlic, followed by the tomato paste. Mix well, then season with salt, pepper, and a pinch of sugar. Pour the sauce into the bottom of an ovenproof dish.

In a separate pan, heat the olive oil and fry the potato, zucchini, and eggplant slices alternately for about 5 minutes. Season the vegetables with salt and pepper to taste. Finally, mix them, adding the oregano.

Combine the vegetables with the tomato slices and place them in an ovenproof dish, layering them with onion and garlic.

Place the casserole in a preheated oven at 180°C. Bake for about an hour, until the vegetables are soft and golden.

Before serving, garnish with chopped parsley and serve with crumbled feta cheese.

September is the perfect time to make a Greek casserole, as all the ingredients are readily available in supermarkets or markets. Vegetables are available at a reasonable price, making this dish not only delicious and healthy but also economical.