Greek roasted vegetables - aka Briam!

This hearty Mediterranean vegetarian dish is a weekly favourite in our house. 

And as it only takes about 10 minutes to prepare, I love it even more!

Known as a Lader or Lathera dish (from the Greek Lathi meaning oil), 

it’s simple, peasant-style cooking and an absolute classic!

It’s traditionally made with potatoes, aubergine and zucchinis, but I mix it up a bit depending on what vegetables I have in the fridge at the time.   

No need to go out and shop for this one!

This dish is perfect with roast lamb, chicken or pork or on its own, which is how we eat it. 

I used:

• 4 large ripe tomatoes grated  - discard the skins
• tiny tomatoes cut in half
• 2 potatoes
• 2 carrots 
• 2 courgette
• red capsicum
• fresh corn
• 1/4 of a cup olive oil (Greek of course)
• 6 French shallots (only because I had them!)
• 2 cloves of garlic - chopped
• handful of fresh parsley and thyme chopped
• dried oregano
• fresh basil 
• salt and freshly ground pepper

Simple peel (or not – I generally don’t) vegetables and cut into chunks. 

In the bottom of a baking dish put a layer of the tomato sludge and season.  

Mix the vegetables with the rest of the tomato, herbs, olive oil and 

seasoning and layer on top. 

Cover with foil, seal and bake at 200C for about an hour.  

 Uncover, toss well and put back into the oven for another 40 minutes or so until deliciously brown.

Just serve with feta cheese and crusty bread to soak up the juices.  
 Enjoy!

Frannie xx   

© 2014 Francesca Muir