Easy Sunday
night comfort food! This delicious Greek style vegetable
bake could be
the most delicious roasted vegetables you have ever tried!
This recipe is an adaption of Briam, the Greek style vegetable bake
and similar to the French Ratatouille or Italian Caponata.
A perfect homage to the Vegetable – love the tomato! As it’s a time
when many of us could use a boost of vitamin C to get us through the rest
of winter! And tomato is surprisingly packed with Vitamin C. Traditionally a summertime recipe, but I think it’s really an anytime recipe.
And I
have included some little cheats, to make it even easier. We used tin tomatoes, as it’s winter – a good time to use conserves, and a time saver. This kid
friendly version, omitted the eggplant and garlic – but of course you can add
if you like! Needless to say you can of course experiment with any of your favourite vegetables!
Ingredients:
I x
large red capsicum chopped into chunks
4 x
large potatoes (1 kg) chopped into 2 cm
cubes (or slices)
4-5 x baby
zucchini (courgette) sliced
1 x
brown onion or a few brown (French) shallots (optional) sliced
2 x tbsp
fresh flat leaf parsley, finely chopped
Dried
oregano/ thyme or spices of your desire
Tin of
tomatoes large (whole) 800g including the juice
100 ml
Olive oil
Salt
Pepper
METHOD:
- Preheat oven to 200 c
- Heat some olive oil in a frying pan
over a very low heat. Add brown onion slices or shallots, adding more oil if necessary, saute for 5 -10 minutes, until softened and golden and just caramelsing. Turn off
heat.
- In your roasting pan, add all the vegetables
including the tin of tomatoes – with juice, (except zucchini) sprinkling
your onion over the top along with olive oil.
- Add another 200ml water to your dish.
- Sprinkle with your dried herbs such as a sweet oregano, season
generously with sea salt and ground black pepper. Combine well with your
hands. (great for children to help with)
- Bake for 30 minutes. Remove from oven and add your zucchini slices and a big splash of water if it looks like it's too dry, season further if needed.
- Bake for another 30 minutes, or until the top has browned and vegetables are tender. Top with fresh parsley!
The traditional versions often include eggplant – which you can add too. Feel free to add chilli flakes, or garlic and spice if you desire!
Serve
with your favourite crusty bread, warm flat bread or a bed of rice.
You can add other herbs such as mint or fresh basil when serving.
Aromatic comfort food that's full of goodness, and free from the top 8 !
Enjoy!
#Glutenfree #Vegan #kidfriendly #yum
