This is a Greek summertime vegetable favourite, called Briam, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.
1/2 cup (125ml) olive oil
2 tablespoons (40ml)red wine vinegar
2 tablespoons white sugar
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
2 tablespoons fresh oregano
1/4 cup capers
2 cloves garlic
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 greencapsicums, sliced
2 cups okra
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Preheat oven to 180 degrees C. Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a frypan over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato and the fresh tomato sauce, and place the mixture in a large baking tray. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.
While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.