Briam

You may remember that on Sunday I was invited to a house warming party and wanted to take a Greek dish. Why Greek in particular you may ask. Many of the people attending are companions on regular bi-annual holiday trips to Greece and Corfu so when they meet up the food has a Greek theme. Part of this event was to share photos and videos of the group's last trip back in May. Anna, the hostess, is trying to get me interested in going on one of these trips in the future.
I've never cooked a Greek dish and after a quick trawl via google I decided to go for simplicity and make my own version of Briam. This is the end result- but was it a success I hear you ask- well let's put it this way I brought home an empty bowl!! Oh and I cooked it again yesterday so that Embee can try it and because I rather liked it myself and I had lots of vegetable to use up. I think it would probably freeze quite well but I haven't tried that this time.


Method:
Chop up the veg. (I chopped smaller that was recommended) I won't put quantities because you can vary to suit yourself.
I used:

Aubergines (Eggplant)
Courgettes (Zucchini)
Green Pepper
Tomatoes
Potatoes
Onions (red and white)
Bunch parsley (chopped) + some to garnish
Garlic (4 cloves could probably have put a few more)
Salt and pepper (seasoning)
Cup of stock
Half cup of Greek Olive oil (vary to quantity of veg).

Place the chopped vegetables in baking dish add stock and oil (I actually used a large baking tin- But I think the idea is to cook in dish and serve)
Bake in a moderate oven (170) for 1-1.5 hours. Will need gentle turning.

Am I planning to visit Greece well I've never been and seeing all the photos made it very tempting but my next big trip is more likely to be San Fransisco!

I had intended to post about my visit to Niagara on the Lake but that will come later in the week.