Briam (A Greek dish of roasted vegetables)

calories: 293; protein: 10g; carbohydrates: 33g; fat: 14g; fiber: 12g

I really love this! When the tomato roasts down, it caramelizes and offers a really beautiful depth to the dish. The vegetables melt down and meld flavors. It's even nice the next day.

This recipe makes 2 servings.

1 small eggplant, sliced
1 zucchini, sliced
1 onion, thinly sliced
5-6 cloves of garlic, sliced
1 tomato, chopped
4 oz. fresh green beans, trimmed and cut into 1" pieces
1/2 cup fresh parsley, chopped
1 bell pepper, sliced
1 8-oz pkg mushrooms, sliced
2 scallions, chopped
1 cup water
2 Tbs. olive oil
1 lemon
1 tsp. dry Greek oregano
sea salt and black pepper

Pre-heat oven to 425-degrees F. Prepare vegetables to make assembly of the dish faster. In a baking dish, drizzle the bottom with a little olive oil. Cover the bottom with a layer of eggplant and zucchini slices and then mushroom slices. Add garlic, 1/2 of the onion and parsley, then season with salt and pepper. Next spread the tomatoes, green beans and peppers, then the last of the onion. Top with the scallions, last of the parsley and the oregano. Pour the water and remaining olive oil on top, then squeeze the lemon juice over the entire dish. Season again with salt and pepper.

Bake the briam in the upper-middle rack of your oven for about an hour. It will be deeply golden in color and the liquid will be syrupy in texture. This makes an excellent side dish with roast poultry, or even on its own. Some add potatoes on the bottom layer, but I don't eat them.