Today I make an alternative briam! The secret of taste is due to the way vegetables are cut.
Thin slices help the flavors blend together creating a very balanced result.
You can cut the vegetables with a mandolin or if you have confidence in your abilities with a sharp knife.
- 1 tablespoon olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 2 medium zucchinis, thinly sliced
- 2 medium eggplants, thinly sliced
- 2 big carrots, thinly sliced
- 2 medium peppers, thinly sliced
- 2 tablespoons freshly grated Parmesan
- 2 medium tomatoes, grated
- 1/2 onion
- 1/2 garlic clove
- 1 teaspoon oregano
- 1 teaspoon thyme
- salt & pepper
- Preheat oven to 180C.
- Lightly coat a round pie pan with olive oil. Set aside.
- In a medium pan, heat olive oil. Once hot, add chopped onion, tomato and garlic and cook until soft and fragrant, for 5-7 minutes. Spread the mixture on the bottom of pan.
- Evenly arrange the sliced vegetables on top, alternating as you go.
- Once you get all the way around, continue layering to fill the middle until no open space remains.
- Drizzle all over with 1 tablespoon olive oil and sprinkle with oregano, thyme, salt and pepper.
- Cover with aluminum foil and bake covered for 30 minutes.
- Remove aluminum foil and sprinkle with parmesan.
- Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.