The Greek mpriam (baked vegetables) is my favourite summer dish and an excellent option on a hot summer day. It's healthy, it's filling, it's light, it's delicious and very easy to make. My recipe serves four.
- 4 aubergines / eggplants cut into medium-sized pieces
- 4 courgettes / zucchini cut into medium-sized pieces
- 4 carrots cut into medium-sized pieces
- 2 onions cut into thick pieces
- 2 red peppers cut into pieces
- 2 yellow or orange peppers cut into pieces
- 4 ripe tomatoes, peeled and cut into quarters
- 4 tbs tomato sauce
- 4 cloves garlic
- 2 tbs fresh mint finely chopped
- 2 tbs parsley finely chopped
- 2 tbs basil finely chopped
- 1 cup olive oil
- 1 cup water
- salt and freshly ground pepper
- some oregano
- Place all the vegetables in a deep pyrex dish with a cover. Add the parsley, basil, mint, tomato sauce, olive oil and water..
- Mix all the ingredients well.
- Add the water, salt and pepper and some oregano and mix again.
- Cover the dish and bake in pre-heated, moderate oven - 180*C / 350*F for about one hour and a half. It's important to uncover the dish from time to time and mix again.
- Serve hot or slightly warm with yoghurt, feta cheese and bread.
Note: If you wish, you can add potatoes cut into medium-sized pieces