Sweet potato briam
- 2 Onions
- 2 Eggplants
- 2 Zucchini (medium sized)
- 1 Green Pepper
- 1 Red Pepper
- 3 Garlic (cloves)
- 2 Sweet potatoes (medium sized)
- 400 grams Tomato (pressed juice)
- 1 cup Olive Oil
- 2 cups Vegetable Broth (or water)
- 6-7 Parsley
- 4 Mint (leaves (optional))
- Salt
- Pepper
Wash and cut all of your vegetables in circles or cubes and the onion in slices.
Leave the garlic cloves whole if you want and remove them once your food is ready.
Place them all in a big round pan or the typical square one.
Add some salt, pepper and olive oil, the broth or water, tomato paste and herbs.
Cover the pan with some cooking foil and let it cook in 180C degrees, on the middle rack and air setting in your oven.
After about an hour, remove the kitchen foil, stir lightly and let it cook for another 20 minutes approximately.
If the food is getting dry, and you would like your vegetables even softer, add half a glass warm water and after making sure it goes everywhere, let it on for a couple more minutes.
Once the fire is off, get it out of the oven and let it rest for a couple of minutes before serving.
It is equally delicious, if you eat it in room temperature some hours later.
- Serve it with a full spoon of yoghurt or cream cheese or katiki or even with feta or ricotta.
- For a completely diet friendly version, you can skip completely the sweet potato and replace it with mushrooms.
- You can find the classic version of the recipe in my website as Summer tourlou.
- Skip or add ingredients of your choice, but be careful when it comes to quantities.
- If you want you can also add chicken or sausage bites.
- For a more children friendly recipe, check out my Casarecce from chickpeas with vegetables and sausage,
- It's a nutritious recipe, perfect for Lent, cooked in the oven or pot.
