Briam - Greek Vegetable Slow-Cooked Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
550g potatoes, unpeeled125g zucchini, sliced275 eggplant, dicedHalf a yellow pepperWhole green pepper4 cloves of garlic272g ripe fresh tomatoes50g canned tomatoes500ml veg stock100ml olive oil15g fresh dill15g fresh lemon thyme
Prepare all veg and place into a large ovenproof dish.
Chop all herbs as small as possible and stir in.
Add the stock and the olive oil. If you're playing around with the quantities, the general rule is that the total liquid should come about halfway up the dish. The veg will shrink down a lot during the cooking process so you don't want to end up with loads of liquid.
Stir thoroughly so all veg has at least a little liquid on it and all the herbs are stirred through.
Cook in the oven at 180 degrees Centigrade for about 2 hours. Once the veg is squishy, it's done.
Stir occasionally to avoid the veg on top becoming too crispy. You should keep rotating it so that all the veg has its turn in the liquid. However, be careful when stirring not to break up the veg - it should all still be pretty whole when you dish up.
The photo I've uploaded is pre-cooking and where I used red pepper and parsley - I forgot to take a photo of this particular version.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Chop all herbs as small as possible and stir in.
Add the stock and the olive oil. If you're playing around with the quantities, the general rule is that the total liquid should come about halfway up the dish. The veg will shrink down a lot during the cooking process so you don't want to end up with loads of liquid.
Stir thoroughly so all veg has at least a little liquid on it and all the herbs are stirred through.
Cook in the oven at 180 degrees Centigrade for about 2 hours. Once the veg is squishy, it's done.
Stir occasionally to avoid the veg on top becoming too crispy. You should keep rotating it so that all the veg has its turn in the liquid. However, be careful when stirring not to break up the veg - it should all still be pretty whole when you dish up.
The photo I've uploaded is pre-cooking and where I used red pepper and parsley - I forgot to take a photo of this particular version.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 412.9
- Total Fat: 26.1 g
- Cholesterol: 0.0 mg
- Sodium: 30.7 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 5.1 g
- Protein: 6.3 g
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