BY CHEF ANTON EGGER

INGREDIENTS

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)

GUIDE / INSTRUCTIONS

For the Greek-Style Oven Baked Vegetables
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!

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This Greek-Style Oven Baked Vegetables is delicious and easy to make.

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