Greek briam — slow-roasted Mediterranean vegetables with olive oil and oregano

Briam is one of the most beloved dishes of Greek cuisine: seasonal vegetables — eggplants, zucchini, peppers, potatoes and tomatoes — slow-roasted in the oven with plenty of olive oil and oregano. Simple, healthy and fully vegetarian, it is served warm or at room temperature, with fresh bread to soak up the delicious sauce.

INGREDIENTS

• 2 medium eggplants, cut into cubes
• 2 small zucchini, sliced
• 2 red peppers, cut into strips
• 4 medium potatoes, thinly sliced
• 4 ripe tomatoes, finely chopped (or 400 g canned tomatoes)
• 1 large onion, thinly sliced
• 4 garlic cloves, crushed
• 150 ml extra virgin olive oil
• 1 teaspoon dried oregano
• 1 bunch fresh parsley, chopped
• Salt and black pepper to taste
• 100 ml warm water (if needed)

PREPARATION STEPS

1. Heat the oven to 200°C. Cut the eggplants into cubes, place them in salted water and leave for 20 minutes to lose their bitterness; then rinse and dry well.
2. Peel and thinly slice the potatoes, slice the zucchini, cut the peppers into strips and thinly slice the onion.
3. In a large baking dish, mix all the vegetables with the chopped tomatoes, crushed garlic, oregano, salt and pepper. Pour in the olive oil and mix well so the vegetables are coated.
4. Add the warm water around the vegetables. Cover the dish with aluminum foil and bake for 45 minutes.
5. Remove the foil and bake for another 25–30 minutes, until the vegetables are completely soft and golden. Sprinkle with fresh chopped parsley.
6. Serve the briam warm or at room temperature, with fresh bread and, if desired, slices of cheese.

Time and servings

• Preparation: 25 minutes (+ 20 minutes waiting for the eggplants)
• Baking: about 75 minutes
• Servings: 4–6