Briam: Traditional Greek Roasted Vegetables

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Vegetables: Wash, peel, and slice the potatoes, zucchinis, eggplants, and tomatoes into rounds of similar thickness.
3. Layer Vegetables: In a large baking dish, layer the sliced vegetables, alternating between potatoes, zucchinis, eggplants, tomatoes, and onions. Sprinkle minced garlic, chopped parsley, and chopped mint between the layers.

1. Season: Drizzle olive oil over the layered vegetables. Season with salt, black pepper, dried oregano, and dried thyme.
2. Add Water: Pour 1 cup of water over the vegetables. The water will help create steam, ensuring the vegetables cook evenly and stay moist.
3. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 to 1.5 hours. Check for doneness by testing the potatoes with a fork. They should be tender.

1. Uncover and Roast: Remove the foil and bake for an additional 15-20 minutes or until the vegetables get a golden color.
2. Serve: Once the Briam is done, let it cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
3. Garnish: Garnish with additional fresh herbs if desired.

Briam is often served as a main dish, but it can also be a side dish or part of a Mediterranean-style mezze. Enjoy the rich flavors of the roasted vegetables!