Briam with Goat Cheese

EL
EN

Briam with Goat Cheese

Ingredients:
- ½ cup extra virgin olive oil
- 1 kg eggplants, peeled and diced
- 5 large garlic cloves, minced
- Salt & freshly ground black pepper
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 kg tomatoes, peeled and finely chopped
- 1 cup fresh basil, chopped
- ½ tsp lemon zest
- ½ tsp fresh lemon juice
- 1 cup crumbled PDO Tzafettas goat cheese
Instructions:
1. Heat ¼ cup olive oil in a large pot. Add the eggplant and sauté for 5 minutes, stirring. Add ⅓ of the garlic, season with salt and pepper, and cook for 1 minute. Transfer to a plate.
2. In the same pot, add 2 tbsp. olive oil, zucchini, and yellow squash. Sauté for 5 minutes, add another ⅓ of the garlic, season, and cook for 1 more minute. Transfer with the eggplant.
3. Add 2 tbsp. olive oil to the pot, followed by the onion and bell pepper. Cook for 7 minutes, then add the remaining garlic, season, and cook for 1 minute.
4. Add the tomatoes, ⅔ of the basil, and all the cooked vegetables back to the pot. Simmer for 15 minutes until the vegetables are tender.
5. Stir in the remaining basil, lemon zest, and lemon juice. Transfer to a serving dish, sprinkle with goat cheese, and drizzle with olive oil.
*Serves approximately 6-8 portions.