![Briammi (vegetables confit with garlic and olive oil)](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-briammi.jpg?v=1693255759&width=1500)
Briammi (vegetables confit with garlic and olive oil)
Serves : 8-10
Prep time : 20 min
Cook time : 2 hours
![](http://labelleexcuse.com/cdn/shop/files/FullSizeRender-5_540x660_6f81aa25-0f34-4320-8fff-e9c9037417da.png?v=1694721330&width=1500)
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
![](http://labelleexcuse.com/cdn/shop/files/zucchini-harvesting-concept-2021-08-28-19-24-45-utc_540x660_63d9f22c-ab05-45de-9851-40679766ae28.png?v=1694721330&width=1500)
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.