Greek ~ MIXED VEGETABLE BAKED IN TOMATO SAUCE

This recipe has to be, without a doubt, one of the most delicious ways conceivable in which to prepare

vegetables.
500 gr thickly cut zucchini
500 gr thickly cut eggplants
500 gr potatoes peeled and cut into small roasting pieces
1 large sliced onion
4 sliced garlic cloves
1 sliced and seedless red pepper
1 sliced and seedless green pepper
2 sliced ripe medium tomatoes
1/2 glass condensed tomato juice
1 flat teaspoon oregano
3/4 glass olive oil
200 gr thickly crumbled feta cheese
salt, pepper

Place the potatoes first in an oven pan and then add the zucchini and eggplants, then the
red and green peppers, garlic and onion and lastly the sliced tomato evenly spread out on
top. Sprinkle the oregano everywhere and salt and pepper the vegetables. Pour in the
olive oil over the vegetables and the tomato juice. Lastly, add enough water to 3/4 cover
the ingredients and bake everything in a medium preheated oven at 180 C until the
vegetables are cooked and have browned in places.

While cooking mix the vegetables occasionally so the top layer does not burn. When the
vegetables have cooked and the tomato juice has thickened turn off the oven. Sprinkle the
crumbled feta cheese onto the vegetables and mix it in. Leave the pan in the oven for 5
minutes, remove it and then serve the Briám hot.