Greek Briam
A Greek summer tray-bake of zucchini, potato, eggplant, tomato, herbs, and olive oil cooked until jammy and caramelised.
Cuisine: Mediterranean (Greece) · Style: One Pot · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 1/5
Ingredients
- 2 zucchini, sliced
- 1 small eggplant, cubed
- 3 potatoes, thinly sliced
- 3 tomatoes, chopped
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1/3 cup extra-virgin olive oil
- 1 tsp dried oregano
- Fresh parsley
- Salt and black pepper
Steps
- Heat the oven to 200°C. Toss zucchini, eggplant, potato, tomato, onion, garlic, oregano, olive oil, salt, and pepper in a deep baking dish.
- Cover and bake until the potatoes are tender, then uncover and continue baking until the vegetables are soft, concentrated, and browned at the edges.
- Rest for 10 minutes, scatter with parsley, and serve warm with bread or as part of a larger table.