Briami -- Evelyn/Athens

Briami (Greek Oven-Roasted Vegetables) Recipe #59083

4-5

servings

2½ hours 30 min prep

5
large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices

4
large potatoes, peeled and cut crosswise into 1/4 inch thick slices

3-4
garlic cloves, sliced thin

1
large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)

2
large tomatoes, peeled and quartered

1/4
lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)

1/2
cup olive oil

1/4
cup water

1
tablespoon oregano

2
tablespoons fresh spearmint, minced (or 1 tsp dry)

2
tablespoons cut cilantro (optional)

salt and pepper