Briami

2 lb. potatoes (900g), peeled and sliced
8 oz. zucchini (225g), halved lengthwise and sliced
4 oz. red pepper (100g), sliced
4 oz. mushrooms (100g), wiped and sliced
1 - red onion, peeled and sliced
3 - garlic cloves, crushed
3 T olive oil
2 T red wine
1 T lemon juice
1 - can (14 oz.) chopped tomatoes
1 - bay leaf
1 T finely chopped fresh rosemary
1 T finely chopped fresh thyme
1 t fennel seeds
0 - black pepper
0 - chopped black olives

Cook the potato slices for 5 minute and drain. Heat one tablespoonful of oil in a saucepan and fry the onion and garlic for 5 minutes. Remove from the heat and add the chopped tomatoes, wine, lemon juice, bay leaf, rosemary, thyme, and fennel seeds, season with black pepper, and stir well. Layer the potatoes, zucchini, red pepper, and mushrooms with this tomato and onion sauce, drizzling each layer with some of the remaining oil, in a deep earthenwre casserole dish. Cover and bake in a preheated oven at 180°C/350°F for about 1 hour until the vegetables are tender. Sprinkle the olives on top and serve.

From A Vegan Taste of Greece