Greek Briam - Oven Vegetables with Potatoes and Oregano

Everything into one dish, olive oil over it, an hour and a half in the oven: briam is Greece's Sunday vegetable dish and needs almost no handling. The vegetables cook in their own juices and caramelise at the edges.

• 100 minutes
• 6 servings
• Main course

• vegan
• gluten-free
• nut-free
• lactose-free
• antioxidant
• microbiome-friendly
• plant-based

Ingredients

• 600 g Potatoes (waxy, in thin slices)
• 500 g Tomatoes (half diced and mixed in, half sliced on top)
• 400 g Courgette (in half-moon slices)
• 400 g Aubergine (in large dice)
• 200 g Bell pepper (in strips)
• 200 g Onion (in rings)
• 55 g Olive oil (plenty - here it is the cooking medium, not just seasoning)
• 15 g Garlic
• 5 g Salt
• 3 g Oregano (dried - oregano is one of the few herbs more aromatic dried than fresh)

Instructions

1. Heat the oven to 190 degrees.
2. In a large bowl, toss all the vegetables except half the tomatoes with olive oil, garlic, oregano and salt until everything is coated.
3. Tip into a large baking dish and spread it out evenly. The dish may be full - the vegetables collapse a great deal.
4. Lay the remaining tomato slices on top like roof tiles.
5. Bake covered for 45 minutes, then uncover and bake for another 35 to 45 minutes until the vegetables take colour at the edges and the liquid has reduced.
6. Rest for at least 20 minutes and serve lukewarm - that is how it is eaten in Greece, not hot.

Oregano ist getrocknet besser als frisch

For most herbs, drying costs aroma. With oregano it concentrates the essential oils, because its carvacrol is bound to sugars in the living plant and released as it dries. That is why in Greece dried oregano hangs in bunches in the kitchen.

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