Briami: Greek Roasted Vegetables with Potatoes
The vegetables roast together in a single dish until the edges brown and the tomato reduces to a thick sauce. The feta is crumbled over the top when serving.
Briami is the Greek sheet pan of roasted vegetables: potatoes, zucchini, eggplant and bell pepper baked together in tomato and plenty of olive oil until tender and browned at the edges. Everything goes into one dish and the oven does the work: about 25 minutes of chopping and 1 hour 15 minutes in the oven, with no skillets to wash.
Ingredients
- 3 medium potatoes (about 500 g)
- 2 zucchini (courgettes)
- 1 eggplant
- 1 red bell pepper
- 1 red onion
- 3 garlic cloves, sliced
- 400 g canned crushed tomatoes
- 2 fresh tomatoes, sliced
- 120 ml olive oil
- 100 ml water
- 1 teaspoon dried oregano
- 1 handful chopped parsley
- Salt and pepper
- 100 g feta cheese, for serving (optional)
Method
- 1
Preheat the oven to 200 °C. Cut the potatoes into 1 cm slices and the rest of the vegetables into large chunks, about 3 cm: if they're small, they fall apart before the potatoes are cooked.
- 2
In a large baking dish, toss all the vegetables with the garlic, crushed tomatoes, half the oil, the oregano, parsley, salt and pepper. Use your hands: every piece should be coated.
- 3
Arrange the fresh tomato slices on top, drizzle with the rest of the oil and pour the water in at one side of the dish.
- 4
Cover with aluminum foil and bake for 45 minutes.
- 5
Uncover, stir gently and bake for 30 more minutes, until the potatoes are tender, the edges of the vegetables are browned and the liquid has reduced to a thick sauce.
- 6
Let it rest out of the oven for 10 minutes. Serve warm, with crumbled feta on top and bread for the sauce. The next day, cold or reheated, it's even better.