← Nouns Cooking · Greek

Ingredients

• 500 g Potato, peeled and sliced 1 cm thick
• 500 g Courgette (zucchini), sliced 1 cm thick
• 1 Aubergine (eggplant), cut into chunks
• 2 red or green peppers, sliced
• 1 Red onion, sliced
• 3 cloves Garlic, chopped
• 600 g ripe tomatoes (or 1 tin chopped tomatoes), grated or chopped
• 150 ml extra virgin olive oil
• 2 tsp Dried oregano
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F).
2. Put all the vegetables, garlic and tomato in a large roasting tin. Pour over the oil, add the oregano and half the parsley, season generously and toss with your hands until everything is coated. Spread out in an even layer.
3. Add 100 ml water, cover tightly with foil and roast for 45 min, until the potatoes are tender.
4. Uncover, stir gently and roast for 25–30 min more, until the juices have thickened and the top is golden and caramelised at the edges.
5. Scatter with the remaining parsley and rest for 10 min. Serve warm or at room temperature with bread.

Tips

• Briam is often better at room temperature or the next day, once the flavours have settled.
• Serve with feta for a vegetarian main, or leave it as is to keep it vegan.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes