Briam — Slow-Roasted Zucchini, Eggplant & Potatoes

Ingredients

• 3 potatoes, sliced in ¼-inch rounds
• 3 Zucchini, sliced in rounds
• 1 Eggplant, sliced in rounds
• 2 onions, sliced
• 4 tomatoes, half sliced and half grated
• 6 cloves garlic, sliced
• ½ cup olive oil
• 1 tbsp dried oregano
• Big handful parsley, chopped
• Salt and black pepper
• Feta and bread, for serving

Method

1. Heat the oven to 400°F (205°C). Toss the potatoes, Zucchini, Eggplant, onions, and sliced tomatoes with the garlic, olive oil, oregano, half the parsley, a heavy hand of salt, and pepper in a big roasting dish.
2. Pour the grated tomato over and shake the dish so everything settles into a rough, overlapping single layer. Crowding it into a deep pile gives you a steamed stew instead of a roast.
3. Roast 45 minutes, stirring twice. If it looks dry, add ¼ cup water — briam wants to confit in its own juices, not scorch.
4. Lower to 350°F (175°C) and roast 25–30 minutes more, undisturbed, until the edges are dark, the potatoes are completely soft, and there's a shallow pool of orange oil at the bottom.
5. Rest 15 minutes and eat warm or at room temperature with the remaining parsley, feta, and enough bread to finish the oil.