Briam

Method

Peel and cut the potatoes into 1cm cubes and place in a large baking dish. Cut the aubergine and courgette into similar-sized pieces, then dice the onion and mince the garlic. Add all vegetables to the dish with the salt, pepper, oregano and herbs, then pour over the olive oil and mix thoroughly to coat everything evenly. Pour the tomatoes (either fresh, chopped, or tinned) over the mixture and stir again. Cover with foil and bake at 190°C for 45 minutes, then remove the foil and bake uncovered for a further 30-35 minutes until all vegetables are tender and lightly golden at the edges. The briam should be soft but not mushy, with some caramelisation on top. Serve warm or at room temperature, drizzled with extra olive oil if desired.