Greek Briam with Roasted Vegetables

Serves 8
Preparation time: 15 mins
Cooking Time: 30 mins


Tick off the ingredients as you buy them

  • 1 large potato sliced into rounds
  • 1 eggplant sliced into rounds
  • 1 zucchini sliced into rounds
  • 1 red onion sliced into half-moons
  • 1 large tomato sliced into rounds
  • ½ cup (250 ml) extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 500g Val Verde Passata
  • 3 spigs thyme

1. Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. Try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.
2. To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.
3.To an over-proof dish add the Val Verde passata and ½ cup of water. Then arrange the seasoned vegetables in rows. You can randomly lay out the veg slices if you don't want to spend too much time arranging them. If there's any olive oil left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.
4. Bake at 200°C for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown colour.
5. You may want to place the dish under the broiler for 5 minutes to get the veggies to crisp up a bit.
Serve with feta cheese, crusty bread, and olives.