George and Diane, our Greek friends we met at the Fancy Food Show in Atlanta, Georgia. They prepared the wedding dinner and this dish, Briam, at the Kawanhee Inn September 11, 1999.
When we hear that date I have two thoughts: the terrible terrorists and the beautiful, sunny, blessed wedding day on the shore of Webb Lake opposite Mt Blue in the Western Mountains of Maine. Our family and friends shared the day and we feel fortunate to have our wedding day to remember. We have many more good memories of Greek food when we spent three weeks on a culinary journey in Greece at George and Diane’s home.
1 Egg Plant (medium size)
1 Zucchini (medium size)
1 yellow squash (medium Size)
12 small (golf ball size) Red Potatoes
12 small onions
1 Garlic Bulb
2 Chicken Bouillon Cube
1 small can of Tomato Fillets
1/4 cup Fresh Greek Oregano
1/4 cup Fresh Parsley
3 Tblsp Greek Gourmet Extra Virgin Olive Oil
On a flat baking pan. Cut Veggies to bite size and arrange in layers. Mix Bouillon cube with 1 cup of water Cover all with mixture and Olive Oil. Toss to coat veggies. Bake at 350º for about an hour or until tender. Gently use spatula to loosen any vegetables that stick to the pan. Salt and ground black pepper to taste
