Traditional Briam

Summer vegetables slow-roasted in olive oil until tender and melting, with slightly charred edges. The aroma of oregano and garlic permeates every bite of this rustic dish.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 619
• Protein: 15 g
• Carbs: 39 g
• Fat: 43 g

Ingredients

• 3 piece Potato ( sliced )
• 2 piece Zucchini ( sliced )
• 1 piece Eggplant (aubergine) ( sliced )
• 3 piece Round tomato ( sliced )
• 1 piece Red onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 120 ml Extra virgin olive oil
• 1 tbsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Feta cheese ( crumbled )

Instructions

1. Vegetable preparation

   Slice the potatoes, zucchini, eggplants, and tomatoes into regular rounds about 5mm thick. Finely slice the red onion and mince the garlic.

2. Seasoning

   In a large baking dish, mix all the vegetables with olive oil, oregano, salt, and pepper. The vegetables should be well coated and glossy.

3. Slow cooking and serving

   Arrange the vegetables flat or in tight rows. Bake at 180°C. Halfway through, stir gently. It's ready when the potatoes are tender and the juices have reduced to a fragrant oil. Serve the dish sprinkled with crumbled feta.

Chef's tips

• Don't be shy with the olive oil; it's what carries the heat and slow-cooks the vegetables.
• If the vegetables brown too quickly, cover the dish with parchment paper to finish cooking through.

Storage

Keeps for 3 days in the fridge. Best reheated in a pan to regain some crispness.