Briam / mixed summer vegetables

A savory vegetarian dish that is also a side dish cooked through Greece in the summer.

Ingredients

• 4 medium eggplants cut in large cubes
• 4 medium zucchini cut in large cubes
• 4 large potatoes in quarters
• 2 bell peppers cut in quarters
• 4 ripe and firm tomatoes
• 4 cloves of garlic minced
• 2 onions sliced
• 2 tbsp chopped mint
• 2 tbsp chopped basil
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• 1 tbsp water
• 1 tbsp tomato paste
• Salt
• Freshly ground pepper

Directions

1. Preheat the oven to 200°C in air and resistances, Put the vegetables mixed with the sauce in a deep baking pan add the garlic with the olive oil in the blender and pour over the vegetables, add salt, pepper and sprinkle with the herbs.
2. Mix them with your hands.
3. Dissolve the tomato paste in the water and pour over the briam (don't think the sauce is too little, the vegetables will absorb moisture).
4. Place the baking pan in the oven (preheated) and bake for 40-45 minutes the first half hour covered with parchment paper and aluminum foil.
5. Then uncover it and bake until golden brown.
6. It is a dish that is served lukewarm or at room temperature.