Greek cuisine · Vegetable Dishes

Briam

Oven-roasted vegetables – zucchini, potato, eggplant and tomato in olive oil.

Ingredients · for 4 servings

• 2 zucchini
• 3 potatoes
• 1 eggplant
• 4 tomatoes
• Olive oil
• Oregano

Instructions

1. Cut the zucchini, potatoes, eggplant and tomatoes into thin, even slices.
2. Preheat the oven to 190 °C; layer the vegetables in a large dish or stand them upright side by side.
3. Drizzle generously with olive oil, season with salt and oregano and mix lightly.
4. Pour in a splash of water and bake for about 60 min until everything is soft with roasted edges; turn once after 30 min.
5. Serve lukewarm with feta and bread – briam lives on the olive oil in its juices.