Mediterranean Roast Veggies |Briam

Serves 4

This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.

Ingredients:

1 zucchini
1 small eggplant
1  potato
1/4 tsp pepper
1/2 tsp salt
1/2 tsp oregano

1/4 cup olive oil
2/3 cup tomato sauce

1 1/2 quart casserole

Method:

Preheat the oven to 375F.

Meanwhile, slice all the veggies into thin discs. Resist the urge to see if they’ll fly, like frisbees, across your kitchen.

Drop some liquid sunshine (olive oil) into a 1 1/2 quart casserole (you can scale this up pretty easily, if you need to feed more people).

Layer on some potatoes…

Gather the salt, pepper, and oregano together…

And sprinkle the blend onto each layer…

Add on the eggplant… and more olive oil. Embrace the oil – this is supposed to be a luxuriously rich dish.

Next up, zucchini.

And half your tomato sauce.

Keep piling everything on in layers… with spices and oil each time…

Ending with the tomato sauce.

Roast, covered, for 1 – 1.5 hours.

Meanwhile, take a nap or stare out the window with a cup of tea. Or call someone you’ve been meaning to call.

When your timer goes off, scoop the veggies onto your plate and sigh with satisfaction. Yum!


Mediterranean Roast Veggies |Briam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Mediterranean Roast Veggies |Briam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Ingredients
  • 1 zucchini , thinly sliced
  • 1 eggplant , small, thinly sliced
  • 1 potato , thinly sliced
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 cup olive oil
  • 2/3 cup tomato sauce
Servings: people
Units:
Instructions
  1. Preheat oven to 375F.
  2. Mix the salt, pepper and oregano together in a small bowl.
  3. In a 1 1/2 quart casserole drizzle olive oil along the bottom.
  4. Add a layer of potatoes, eggplant and zucchini with a sprinkle of the oregano mixture and a bit more olive oil between each layer.
  5. Add half the tomato sauce.
  6. Keep piling in the layers with spices and oil each time ending with tomato sauce
  7. Roast, covered, for 1 to 1 1/2 hours.

5 Comments

  1. Grammy Martin says

    Is this what you fixed for Thanksgiving? It is wonderful, even Poppy Martin loved it and he is not a real veggie lover. I plan to take it to my next church dinner.

    • Sasha Martin says

      Oh, no… that was just an improvisation… no particular recipe – just lots of veggies cut up and seasoned with olive oil, oregano, thyme, salt, pepper, and a bit of balsamic vinegar. Roasted for about an hour on 375F.

      I think I had these veggies in there: butternut squash, broccoli, bell peppers (red and green), parsnips, onion, garlic cloves, zucchini, and mushrooms. All chopped to be roughly the same size.

      Good luck! 🙂

  2. Janine says

    I’m definitely going to make this, this weekend 🙂 It looks so delicious!

  3. Pingback: Global Table Adventure | My very global Christmas menu is… vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *