Briam — Greek Ratatouille
What you'll need
2 medium, chopped into 1-inch pieces
Eggplant, choppped
3 medium (1 1/2 pounds), 1-inch half moons
Zucchini, chopped
1, chopped into 1-inch pieces
Onion, chopped
1, chopped into 1-inch pieces
Red Bell Pepper, chopped
2, minced
Garlic Cloves
1, 14.5 ounce can
Roasted Chickpeas (optional)
1, 14.5 ounce can
Crushed Tomatoes
2 tablespoons
Olive Oil
1 teaspoon
Kosher Salt
1 teaspoon
Black Pepper
1 teaspoon
Chiffonade for garnish
Toss eggplant, zucchini & chickpeas (optional) with olive oil, salt & pepper. Preheat oven to 425.
Spread vegetables out on 2 parchment-lined baking sheets. Don’t crowd the pans.
Roast for 20-25 minutes.
Saute onion in olive oil over medium-high heat in a 6 to 8-quart pot for 5 min or until translucent.
Add in chopped red bell pepper and minced garlic. Saute for 5 minutes.
Pour in the can of chopped tomatoes and simmer.
When veggies are roasted, add them to the pot and simmer for 15-20 minutes.
Garnish with basil (optional), and serve. Great as a main course, or a side dish to fish or chicken.
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