Vegetables & LegumesDifficulty: easy

BRIAM (Greek Roasted Vegetables)

Name: BRIAM (Greek Roasted Vegetables)
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 500 g potatoes, 1 cm slices; 400 g zucchini, 1 cm slices; 300 g eggplant, 1 cm slices; 250 g onion, thick slices; 400 g tomatoes, sliced (or 400 g canned crushed tomatoes); 80 ml olive oil; 8 g garlic, sliced; 2 g dried oregano; 6 g fine salt, 1 g black pepper; (Optional) 60 g feta, to crumble after roasting

Traditional Greek tray-bake of potato, zucchini and eggplant with tomato, onion and plenty of olive oil—melting inside, caramelised at the edges.

Prep Time

Cook Time

Servings

Ingredients

•500 g potatoes, 1 cm slices

•400 g zucchini, 1 cm slices

•300 g eggplant, 1 cm slices

•250 g onion, thick slices

•400 g tomatoes, sliced (or 400 g canned crushed tomatoes)

•80 ml olive oil

•8 g garlic, sliced

•2 g dried oregano

•6 g fine salt, 1 g black pepper

•(Optional) 60 g feta, to crumble after roasting

Instructions

1Heat the oven to 200°C. On a sheet pan, toss all vegetables with olive oil, garlic, oregano, salt and pepper; spread evenly.

2Roast 45 min, stirring once. Increase to 220°C and roast 15–25 min more until edges caramelise.

3Rest 10 min; crumble feta on top (optional) and drizzle a little olive oil.