Recipe: Another version of Baked Mixed Vegetables (Briam)

"This baked vegetable dish is light and easy to prepare. It is a favorite spring and summer meal throughout Greece." The recipe is from The Food and Wine of Greece by Diane Kochilas.

Briam (Baked Mixed Vegetables)
Yield: 4 to 6 servings

2 Tbl., plus 1/4 c. olive oil
3 medium onions, sliced
1 1/2 lbs. small white potatoes, peeled, halved and sliced into thick rounds
1 1/2 lbs. zucchini, cut into 1/3 inch thick rounds
6 to 8 plum tomatoes, peeled and coarsely chopped
2 large bell peppers, seeded and sliced into thin rounds
2 to 3 garlic cloves, finely chopped
1 tsp. dried oregano
1/4 c. chopped fresh parsley
2 Tbl. chopped fresh dill
Salt and freshly ground black pepper, to taste
1/4 to 1/2 c. water, or more if necessary

Preheat oven to 350 degrees F.

In a large heavy skillet, heat the 2 Tbl. olive oil andsaute onion until translucent. Remove skillet from heat.

In a medium size baking pan, combine sauteed onion, vegetables, herbs, salt pepper, 1/4 c, olive oil, and some of the water. Bake for 1 1/2 to 2 hours, until potatoes are tender and vegetables are completely cooked. Add a little water during baking, if necessary, and chesk occasionally to prevent burning. Remove pan from oven, coll slightly, and serve.