Greece · Eastern Mediterranean
Briam
Slow-roasted summer vegetables — an oven tray that needs no attention.
90 min Serves 4 easyveganroastsummer
Ingredients
- 2 courgettes
- 2 potatoes
- 1 aubergine
- 2 tomatoes
- 1 onion
- Olive oil, oregano, salt
Method
- 1
Slice everything into rounds of the same thickness.
- 2
Layer in a roasting tray, seasoning as you go.
- 3
Pour over 150ml olive oil and 100ml water.
- 4
Roast at 190C for 75 minutes, turning once.
- 5
Let it cool to warm — briam is better not hot.
Budget note
End-of-market vegetables, one tray, no supervision.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Taverna Notes
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook