Traditional Briam

AuthorJsquared

Yields1 Serving

 2 Courgettes sliced
 2 Eggplants sliced
 4 Potatoes sliced
 1 Onion sliced
 2 capsicum sliced
 2 Cloves of Garlic minced
 2 ripe tomatoes sliced
 1 Can KYKNOS crushed tomatoes
 0.50 cup parsley finely chopped
 1 cup ILIADA Extra Virgin Olive OIl
 1 cup Water
 Salt and Pepper

1

Place all your sliced vegetables in a oven tray and pour the crushed tomatoes on
top.

2

Add the chopped parsley and the garlic, salt and pepper and mix everything
together.

3

Last, pour the Olive oil on top of everything and add a glass of water.

4

Cover your dish with aluminum foil and cook in a pre-heated oven at 200oC for
30min. Then remove the aluminium foil, stir the vegetables carefully and put back
into the oven for another 20 to 30 min to brown. Serve warm accompanied by feta
cheese (optional).

5

You can add chicken pieces if you like a non vegetarian dish.

Ingredients

 2 Courgettes sliced
 2 Eggplants sliced
 4 Potatoes sliced
 1 Onion sliced
 2 capsicum sliced
 2 Cloves of Garlic minced
 2 ripe tomatoes sliced
 1 Can KYKNOS crushed tomatoes
 0.50 cup parsley finely chopped
 1 cup ILIADA Extra Virgin Olive OIl
 1 cup Water
 Salt and Pepper

Directions

1

Place all your sliced vegetables in a oven tray and pour the crushed tomatoes on
top.

2

Add the chopped parsley and the garlic, salt and pepper and mix everything
together.

3

Last, pour the Olive oil on top of everything and add a glass of water.

4

Cover your dish with aluminum foil and cook in a pre-heated oven at 200oC for
30min. Then remove the aluminium foil, stir the vegetables carefully and put back
into the oven for another 20 to 30 min to brown. Serve warm accompanied by feta
cheese (optional).

5

You can add chicken pieces if you like a non vegetarian dish.

Traditional Briam