Briam

This traditional Greek dish is so simple yet so tasty!

Ingredients

serves 4

150ml extra virgin olive oil, plus a bit extra to grease the tin
500g waxy potatoes, such as Charlotte or Jersey Royals,  peeled (if you prefer) and cut lengthways into ½ cm thick slices, halve them if they are large
1 large aubergine, cut into 1cm thick slices, then halved if large
6 garlic cloves, sliced
2 large courgettes, sliced
1 large green pepper, cut into chunks
1 large red pepper, cut into chunks
1 large red onion, cut into chunks (thick slices)
25g dill sprigs
25g flat-leaf parsley sprigs
4 tomatoes (ripe), cut into chunks
200ml passata
salt
pepper

to serve
150ml Greek yogurt
2 tsp extra virgin olive oil
1 garlic clove, finely chopped
salt
pepper

Method

Preheat the oven to 190ºC.

Oil a large roasting tin and spread the potatoes on the base, preferably in a single layer. Season with salt and pepper, then scatter over the garlic and courgettes. Season again, then add a layer each of the aubergine, peppers and onion, seasoning between each layer. Scatter over half the dill and parsley sprigs, cover with tomato slices and then add the rest of the herbs and season again. Pour in the olive oil followed by the sieved tomatoes passata over the top.

Cover the roasting tin tightly with foil and bake for about 1½ hours until the vegetables are tender.

Remove the foil, stir gently to mix well and continue to cook for a further half an hour to roast.

Spoon the roasted vegetables out of the roasting tin into a serving dish. Leave to cool a bit before serving.

Quickly prepare the yogurt by mixing together all the ingredients. Taste and adjust the seasoning. Place a good dollop of the seasoned yogurt on top of the Briam and scatter over some fresh dill.

Serve with plenty of bread.