The burst of bright Mediterranean tastes in this roasted vegetable Briam will transport you to sunny days at sea in the Aegean.

Briam, or Briami, is a wonderful Greek dish packed with local flavors; it's absolutely delicious!

Greek-Style Oven Baked Vegetables with Marinated Olives, Feta Cheese and Crusty Country Bread
Serves 2

Ingredients needed…

For the Oven Baked Vegetables

• 4 Yukon gold potatoes (medium), peeled and thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 2 zucchini (small) thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 2 red onions (small) thinly sliced into rounds (about ⅛-inch / ¼ cm thick)
• 1 eggplant (long thin) sliced into rounds (about ⅛-inch / ¼ cm thick)
• 3 tomatoes (medium) sliced into rounds (about ¼-inch / ½ cm thick)
• 2 tsp fresh oregano (or ½ tsp dried oregano)
• 1 tsp fresh rosemary (or ¼ tsp dried rosemary)
• 1 tsp fresh thyme (or ¼ tsp dried thyme)
• 2 tsp fresh chopped Italian parsley
• 2 garlic cloves, minced
• 10 tbsp crushed tomatoes (canned, no-salt added)
• 4 tbsp extra virgin olive oil (Greek if possible)
• Kosher salt and fresh black pepper

Serve on the side

• Marinated Greek olives
• Crusty country bread
• Feta cheese

For the garnish

• Fresh oregano leaves
• Extra virgin olive oil (Greek if possible)

Let's make it…

Step 1 - Oven on

• Preheat the oven to 400 degrees fahrenheit / 200 celsius. Place the oven rack in the middle.

Step 2 - Cut the vegetables

• Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes.
• I try to pick vegetables that are similar in thickness to make a pretty Briam and for the vegetables to cook evenly.
• The one vegetable, I do cut thicker are the tomatoes, as these will be completely cooked away by the time the dish is finished.

Step 3 - Season the vegetables

• In a large mixing bowl, toss the potatoes, zucchini, and eggplant with the fresh chopped parsley, garlic, thyme, rosemary, oregano and olive oil. Season with salt and fresh ground black pepper.
• Give everything a good mix so that the vegetables are well seasoned.

Step 4 - Arrange the vegetables

• In a large round oven-proof pan or skillet (I used an 8-inch / 20 cm terracotta dish) pour the canned crushed tomatoes and spread to cover the bottom of the pan evenly.
• Arrange the seasoned potatoes, zucchini, eggplant along with the sliced red onions and tomatoes in the pan in rows, simply going around the shape of the pan and alternating.
• If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the vegetables.

Step 5 - Cook the vegetables If you don't have a well-fitting pan lid, then simply cover the pan with aluminum foil (tent the foil as it should not touch the vegetables).

• Bake in the heated-oven for 35-40 minutes.
• Take the pan out of the oven briefly to carefully remove the foil, then place the pan back in oven, uncovered, and roast for another 15-20 minutes or until the vegetables are soft and most of the liquid has evaporated.
• Remove from oven and set aside. The vegetables should be a little charred on top; this will give this dish an amazing flavor and beautiful texture.

Step 6 - Let's serve the dish

• Drizzle the Briam with olive oil and sprinkle with fresh oregano leaves for garnish.
• Serve the Briam warm or at room temperature with feta cheese, marinated Greek olives and crusty country bread on the side. Enjoy!

Note: Briam can be also served as a side dish with roast chicken, lamb or fish.