"BRIAM" - OVEN ROASTED VEGETABLE CASSEROLE

Provided by Maria *

Time 1h30m

Number Of Ingredients 14

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2 lb eggplant, peeled, cut in egg-sized chunks
2 lb zucchini, unpeeled, cut in 1/2 in. round slices
4 green bell peppers, seeded & cut in chunks
4 potatoes, peeled & cut in walnut sized pieces
6 medium sized tomatoes, halved, seeded & grated, skins discarded
3 medium sized onions, sliced
3 garlic cloves, finely chopped or minced
1 c dry white wine
1/2 c olive oil
1/2 c fresh parsley, finely chopped
1/2 tsp sugar
several fresh basil leaves
salt and freshly ground black pepper
1 large sausage cut in bite size pieces

Steps:

1. Combine all washed and cut vegetables in a large shallow ovenproof casserole or baking dish. Add dry white wine, olive oil, herbs, salt & pepper. If you like you can add sausage to this recipe, just like I did.
2. Bake the briam, stirring occasionaly, in a moderate 315^F (190^ C) oven for about 1 1/2 hours. Or until vegetables are tender. Add a little boiling water if necessary to prevent sticking. Serve hot or at room temperature. Enjoy!
3. Tip: Feta cheese is a great addition crumbled on top or a slice on the side of the plate. Also don't forget some crusty bread to dip in the delicious savory sauce:)