Description
A hearty Greek vegetable dish featuring roasted potatoes, zucchini, eggplant, and a rich tomato sauce.
Ingredients
- 650 g potatoes, peeled and cut into 2½–3 cm chunks
- 300 g eggplant, cut into 3 cm chunks
- 300 g zucchini, cut into thick 2 cm rounds
- 200 g red bell pepper, cut into large pieces
- 1 medium red onion (about 200 g), cut into wedges
- 500 g ripe fresh tomatoes, grated
- 1 tablespoon tomato paste
- 4 garlic cloves, thinly sliced
- 2 teaspoons dried Greek oregano
- 1 teaspoon dried mint
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 100 ml water
- 80 ml extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Crumbled feta and crusty bread, to serve
Instructions
- Heat the oven. Heat a fan oven to 200°C (about 390°F) with a rack in the middle.
- Prepare the vegetables. Peel the potatoes and cut them into 2½ to 3 cm chunks. Cut the eggplant into 3 cm chunks, the zucchini into thick 2 cm rounds, the pepper into large pieces and the onion into wedges.
- Make the tomato mixture. Grate the tomatoes into a bowl, discarding the skins. Stir in the tomato paste, sliced garlic, oregano, dried mint, salt, pepper and 100 ml of water.
- Combine everything in the dish. Put the potatoes, eggplant, zucchini, pepper and onion in the baking dish. Pour over the tomato mixture, then the olive oil.
- Toss and spread evenly. Toss everything thoroughly with your hands or a spatula until every piece is coated, then spread the vegetables into a fairly even layer.
- Bake covered. Cover the dish tightly with foil and bake at 200°C fan for 35 minutes.
- Uncover, stir once and raise the heat. Remove the foil, stir gently once, and increase the oven to 210°C fan (about 410°F).
- Bake uncovered for another 35 to 40 minutes, without stirring.
- Check for doneness. A thin knife should slide into the center of a potato with no resistance.
- Rest before serving. Let the briam rest for 15 to 20 minutes.
- Finish and serve. Scatter the chopped parsley and dill over the top, crumble over some feta and serve with crusty bread.
Notes
For best results, ensure the vegetables are not overcrowded in the dish to achieve browning.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek