Briammi (vegetables confit with garlic and olive oil)

Serves : 8-10
Prep time : 20 min
Cook time : 2 hours

Ingredients

2 of each: yellow, orange and red bell peppers, in wedges
1 eggplant, in 1/2 inch thick rings
2 medium size zucchinis, in 1/2 inch thick rings
1 large Vidalia onion, in 1/2 inch thick slices
6 Italian tomatoes, in halves
12 garlic cloves, whole*
Sea salt
Fresh ground black pepper
60 ml (1/4 cup) mint, finely chopped
1 branch of rosemary
190 ml (3/4 cup) extra virgin olive oil

Steps

— Preheat oven to 180 ˚C (350 ˚F).

— Place all vegetables in a large bowl and season generously with salt and pepper. Add mint and rosemary and place in a baking dish. Drizzle with olive oil and bake on the centre rack of the oven for 2 hours. Toss the vegetables from time to time so that all are well confit.

NOTE — This dish means conviviality. Briammi, fresh crusty bread, a good bottle of wine, a few friends and some Greek music for ambiance… What a joy!

* Favor fresh garlic when using it whole.