RECIPE: Briami, or Greek Vegetable Casserole

BRIAMI IS ONE OF MANY ratatouille-like dishes found around the Mediterranean, each with its own distinctive taste and slight variations of ingredients. Served with a green salad, this makes a great main dish. Meatless Monday anyone?
 
Serves 3-4 as a main dish, 4-6 as a side
 
1 large red pepper, roughly chopped
¼ cup olive oil
2 onions, sliced
2 cloves garlic, crushed
2 medium zucchini (about ¾ lb), thickly sliced
¾ lb small potatoes, unpeeled, cut into ½ inch slices
2 lbs ripe tomatoes, peeled and roughly chopped
(when tomatoes are out of season, use drained, canned Italian tomatoes—Marzano if possible)
1 tsp dried oregano
2 tbs chopped fresh flat-leaf (Italian) parsley
2 tbs chopped fresh dill
½ tsp ground cinnamon
 
Preheat oven to 350°F.
 
Place peppers, zucchini, potatoes, tomatoes, herbs and cinnamon in a bowl and season generously with salt and pepper.
 
Heat 2 tbs of the olive oil in a heavy-bottomed frying pan over medium heat. Add the onion and cook until soft but not browned, about 10 minutes. Add garlic and cook until aromatic, about 2 minutes. Add the onion mixture to the other vegetables in the bowl and toss together. Transfer to a large baking dish and drizzle with remaining olive oil.
 
Cover and bake 1 to 1½ hours, stirring every 30 minutes, or until the vegetables are tender.
 
Eat as a main dish, with a salad, or as a side dish with chicken or fish. It can be served hot or at room temperature.
 
Adapted from The Essential Mediterranean Cookbook (Bay Books, an imprint of Murdoch Books).