Our ‘Vegan/Vegetarian Mediterranean Recipes for Winter’ Edition
I. – Traditional Greek Briam
Let’s start our ‘Heartwarming Vegan Mediterranean Recipes for Winter’ edition with a popular vegetable medley, the Mediterranean version of ratatouille. If you are looking for a simple but brilliant dish that requires no effort, this traditional Greek recipe is for you. Basically, you just have to toss together a couple of fresh veggies, and voilà dinner is served! Both healthy and vegan.
What more could you wish for a chill evening?
Ingredients:
½ kg potatoes
½ kg aubergine
½ kg ripe tomatoes
½ kg zucchini
1 large red onion
2 cloves of garlic
2 tsp chopped parsley
2 tsp dried oregano
2tsp dried rosemary
175 ml extra virgin olive oil
salt & freshly ground pepper
Instructions:
- Preheat your oven to 220°C/425°F
- In order to have enough space for all the delicious veggies, take a large baking pan (30*35cm) and layer it generously with olive oil
- Slice the potatoes, aubergine, zucchini into 1cm cubes
- Cut the tomatoes into thin slices (optionally, you can also peel the tomatoes, but it isn’t necessary)
- Arrange all the veggies neatly in the pan by placing them evenly on top of each other
- Between the layers, add the slices onions and the finely chopped garlic as well
- Season well each layer with the chopped parsley, the rosemary, and the oregano
- Don’t forget to sprinkle each added layer with a pinch of salt and pepper
- Drizzle the veggies with the extra virgin olive oil
- Cover the pan with aluminium foil and place it in the oven for 60-80 mins
- Once it’s ready, you can serve it with pita bread, olives, and/or rice
- Vegetarians can also take a hearty piece of feta cheese to accompany the Briam