Difference between revisions of "Briami"
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* [[olive oil]] | * [[olive oil]] | ||
| − | == | + | == Procedures == |
# Grease a baking dish, then layer each of the vegetables, alternating colours. | # Grease a baking dish, then layer each of the vegetables, alternating colours. | ||
# Sprinkle top layer with [[fennel]] (or [[dill]]), [[bay leaf|bay leaves]], [[garlic]], and [[salt]] and [[pepper]] to taste. | # Sprinkle top layer with [[fennel]] (or [[dill]]), [[bay leaf|bay leaves]], [[garlic]], and [[salt]] and [[pepper]] to taste. | ||
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# Bake vegetables until tender, for approximately 35 – 40 minutes. | # Bake vegetables until tender, for approximately 35 – 40 minutes. | ||
| − | [[Category:Cypriot Vegetarian]] | + | [[Category:Cypriot cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Fennel Recipes]] | [[Category:Fennel Recipes]] | ||
| − | + | ||
[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
Latest revision as of 08:07, 14 July 2012
Description
Roasted vegetables
Ingredients
- 6 large tomatoes, thinly sliced
- 3 medium-sized sweet potatoes, sliced about 1.5 cm thick
- 4 medium Spanish onions, sliced about 1.5 cm thick
- 2 medium zucchini, cut in half lengthwise then cut into 3 cm lengths
- 1 eggplant (aubergine), sliced about 1.5 cm thick
- ⅓ cup chopped, fresh continental parsley
- 1½ tablespoons chopped fresh fennel
- 2 – 3 bay leaves
- 3 – 5 cloves garlic, whole and cracked
- salt and pepper
- olive oil
