Briami

Name: Briami
Ingredients: 1 small eggplant, cut into 1-inch chunks; 4 small potatoes, cut into chunks; 3 small zucchini, cut into 1 inch pices; 2 sweet peppers (red is my favorite) cut into 1 inch pieces; 6 plum tomatoes, cut into 1 inch pieces; 2 medium onions, coarsley chopped; 1 large fennel bulb, trimmed (reserve the fronds) and coarsley chopped; 5 garlic cloves; 3 tsp fennel seeds; pinch of red pepper flakes; 3 tbsp fresh oregano (1 tbsp if you're using dried); salt and pepper to taste; 1/2 cup extra-virgin olive oil; 1/2 cup water; 1/2 to 1 cup coarsely chopped fennel fronds or fresh dill (dill adds a nice punch, normally what i use)

15 ingredients

1 steps

Ingredients

1 small eggplant, cut into 1-inch chunks
4 small potatoes, cut into chunks
3 small zucchini, cut into 1 inch pices
2 sweet peppers (red is my favorite) cut into 1 inch pieces
6 plum tomatoes, cut into 1 inch pieces
2 medium onions, coarsley chopped
1 large fennel bulb, trimmed (reserve the fronds) and coarsley chopped
5 garlic cloves
3 tsp fennel seeds
pinch of red pepper flakes
3 tbsp fresh oregano (1 tbsp if you're using dried)
salt and pepper to taste
1/2 cup extra-virgin olive oil
1/2 cup water
1/2 to 1 cup coarsely chopped fennel fronds or fresh dill (dill adds a nice punch, normally what i use)

Directions

1

{"0":"1. In a large bowl, combine eggplant, potatoes, zucchini, sweet peppers, tomatoes, onions, fennel, and garlic. Stir in fennel seeds, oregano, and red pepper flakes. Season with S&P.","2":"2. Drizzle with olive oil, and toss to mix. Spread on a large baking pan. Bake at 400degrees for 40 minutes to one hour or until veggies are tender. stir occasionally. If your vegetables are browning too quickly, drizzle with water.","4":"3. Sprinkle with fennel or dill. Serve hot or at room temperature."}