Briam
Greek briam — juicy summer vegetables slow-roasted in olive oil until tender and beautifully caramelized.
Ingredients
- potato700 g
- zucchini2 pcs
- eggplant2 pcs
- tomato4 pcs
- onion1 pcs
- garlic4 cloves
- olive oil120 ml
- water120 ml
- tomato paste1 tbsp
- dried oregano1 tsp
- salt1 to taste
- black pepper1 to taste
Instructions
Preheat the oven to 200°C. Cut the potatoes into large wedges, the eggplant and zucchini into 4–5 cm chunks, the tomatoes into quarters, and the onion into large wedges.
Mince the garlic and mix it with the olive oil, oregano, salt, and black pepper. In a separate bowl, dilute the tomato paste in water.
Arrange the potatoes, eggplant, zucchini, tomatoes, and onion in a deep baking dish, pour over the garlic oil, and toss to coat all the vegetables.
Pour in the tomato water, toss again, and spread the vegetables into an even layer.
Cover the dish with parchment and foil and bake for 30 minutes at 200°C, until the potatoes begin to soften.
Remove the foil and parchment and bake for another 25–30 minutes, until the vegetables are tender and the liquid has almost evaporated; if needed, finish under the broiler for 3–5 minutes for a nice golden top.
Let the briam rest for 10 minutes and serve warm or at room temperature.
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