Cretan Briam

Oven-roasted summer vegetables smothered in a delicious and aromatic tomato sauce. This dish is a rustic favourite and very popular in Greece.

Preparation Time: 25 minutes
Cooking Time: 1 hour

Ingredients

Servings: 10

1500 g

potatoes peeled
1500 g

zucchini
600 g

red onions
1000 g

fresh tomatoes
200 ml

olive oil
sea salt to taste
ground black pepper to taste
1 tbsp

fresh rosemary chopped
10

bay leaves
1 tbsp

dry thyme
50 g

fresh parsley chopped
1 can

tomatoes

Instructions

Wash the potatoes and zucchini, wash and peel the onions, and cut everything into 3 mm thick slices.
Cut the tomatoes into quarters, mix all the veggies together, and put them in a big baking pan.
Mix the canned tomatoes with olive oil, salt, pepper, rosemary, bay leaves, and thyme. Pour the mixture over the veggies in the pan so that everything is covered.
Bake at 170°C on the middle rack of the oven, covered for about 60 minutes. While baking, check that there is always enough liquid in the baking pan and add some water if needed.
When finished baking, the liquid should have evaporated. Taste, and add salt or spices as needed.
Sprinkle with the chopped parsley and serve.

Notes

You can complement the briam with baked vegan feta for a more authentic taste. Simply top the baked briam with the prepared feta slices and bake at 180°C for 6 additional minutes before serving.