Briami – Greek Vegetable Casserole
1 Large Eggplant
1 Large Onion
1 Green Bell Pepper
1 Red Bell Pepper
6 Roma Tomatoes
1 bunch Parsley
1 cup Olive oil
1 head Garlic cloves, crushed
1 teaspoon Salt
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
20 Kalamata Olives
Combine olive oil, garlic, salt, season salt and pepper. Set aside.
Prepare the vegetables: Cut the eggplant and zucchini into bite sized chunks. Cut the peppers into strips, quarter the Roma tomatoes, slice the onion, and chop the parsley.
Place the vegetables in a baking dish and pour olive oil/garlic mixture over vegetables. Mix thoroughly.
Bake in pre-heated oven at 350 degrees for 1-½ hours.
Mix-in Kalamata Olives halfway through.
Serve with Low-Carb Greek Lasagna.