Description
Roasted briam is a healthy summer dish, with all the Mediterranean aromas. This briam is a “cousin” of ratatouille, which comes from the region of Provence. In the local dialect there the word ratatolha, means stir. The difference between the two is that ratatouille does not contain potatoes and the vegetables are not roasted in the oven but stewed in a pan.
Ingredients
Scale
- 4 aubergine
- 3 zucchini
- 4-5 mushrooms
- 3 carrots
- 3 medium potatoes
- 1 green pepper
- 1 red pepper
- 1/2 cup olive oil
- 500 gr. slightly concentrated tomato juice
- 2 medium onions in thin slices
- 1/3 cup chopped parsley
- salt-freshly ground pepper
- 1/2 cup water
- 5-6 cherry tomatoes
Instructions
- Wash and clean the vegetables.
- Peel a squash, grate it and squeeze the juice.
- Cut the aubergines, zucchini and potatoes into cubes of about the same size, like large bites.
- Cut the carrots into small cubes.
- Cut the peppers into thin strips and the mushrooms into slices.
- Cut the onions into thin slices.
- Preheat a fan-oven to 180 degrees.
- In a large baking tray, put all the ingredients in layers, pour over the tomato juice and water and mix lightly. More juices will be produced by the vegetables as they cook.
- Cover with foil and bake at 180 ℃ for about 50΄.
- Remove the foil and add the cherry tomatoes. If necessary, add a little boilng water.
- Check if the vegetables are soft and thoroughly cooked; if not, cook for another 10΄ -15΄ after mixing lightly.
Notes
Cook’s Tip
Use any preferred combination of vegetables and herbs, i.e. add a few green beans, okra, basil, mint, and even garlic.
Doctor’s Tip
It is a meal rich in fiber which helps in the proper functioning of the intestine.
- Prep Time: 20'
- Cook Time: 60'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 323
- Sugar: 20,5 gr
- Fat: 14,7 gr
- Carbohydrates: 46 gr
- Fiber: 14 gr
- Protein: 7,7 gr