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Briami


700 g courgettes
450 g potatoes, peeled and sliced
500 g tomatoes, sliced
1 green pepper, sliced
3 clove garlic, peeled and sliced
1 onion (medium), finely chopped
150 ml olive oil
150 ml water
1 Tablespoon oregano
salt and pepper

Scrape the courgettes under running water and slice them in thin round pieces. Prepare the other vegetables according to the instructions, slicing into small but thick pieces. Mix all the ingredients together in a large baking dish, sprinkle the oregano on top and season. Cook in a pre-heated oven, Gas 5/375F/190C, for 1.5 hours. Stir the vegetables gently after 30 minutes and baste 2-3 times during cooking. Turn the heat up to Gas 7/425F/220C for the last 10 minutes in order to get the potatoes crisp.

Servings: 4




STACKS, The Art of Vertical Food

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