Name: Briam - Greek Roasted Vegetables with Feta
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500 g floury maris piper potatoes; 1 tsp freshly ground black pepper; 2 tsp fine sea salt; 15 g fresh flat-leaf parsley; 150 g feta cheese; 1 tsp caster sugar; 5 sprigs fresh thyme; 2 tsp dried oregano; 200 g tomato passata; 120 ml extra virgin olive oil; 6 cloves garlic cloves; 4 medium ripe vine tomatoes; 2 medium red onion; 1 medium aubergines; 3 medium courgettes

1

Heat the oven to 180C fan. Put all the sliced vegetables and the garlic into a very large bowl.

2

Add the oil, passata, oregano, thyme, sugar, salt and pepper and mix with your hands until every slice is coated. Use more oil than feels sensible - briam is an oil-cooked dish, not a dry roast.

3

Tip into a large roasting tin and spread out in a rough single layer, or overlap the slices in loose rows if you want it to look tidy.

4

Roast for 45 minutes, then take it out and turn everything over with a spatula, scraping up the sticky bits from the base.

5

Return to the oven for a further 35-40 minutes until the edges are dark, the potatoes are completely tender and most of the liquid has cooked away.

If it looks dry before the potatoes are done, add 100ml of water and cover with foil for the last 15 minutes.

6

Rest for 10 minutes, then scatter with the feta and parsley. Serve warm or at room temperature.

Briam - Greek Roasted Vegetables with Feta

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