Briam (Roasted Vegetable) Casserole

Очень вкусное блюдо! Я потушила лук с зелелной фасолью.


Ingredients

4 large potatoes
Salt and pepper (to taste)
1/2 cup olive oil (plus more for drizzling)
1 medium onion (diced)
4 cloves garlic (finely minced)
1/2 cup dry white wine
1/2 cup fresh dill (chopped)
1/2 cup​ fresh parsley (chopped)
A pinch of dried mint
A pinch of dried basil
2 cups tomato sauce
1/2 cup of water
4 large tomatoes (sliced)
1 lb. zucchini (sliced into thin rounds)

Steps to Make It

Peel and boil the potatoes in generously salted water until nicely tender. When cool enough to handle, slice the potatoes into 1/4-inch rounds and set aside.

Heat 1/2 cup olive oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.

Preheat the oven to 425 F.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.

Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next, add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.

Next, add the zucchini and top with the remaining sauce. Bake for one hour or until the vegetables have cooked through and are very tender.

Источник: https://www.thespruceeats.com/roasted-vegetable-casserole-1706414