This has such great flavours that we made it two days in a row – it’s even great cold the next day so don’t be put off by the large quantities. Serve with barbecue lamb or just some feta cheese.
Briam – to serve 8
- 150ml extra virgin olive oil, plus a bit extra to grease the tin
- 500g waxy potatoes, peeled and cut lengthways into ½ cm thick slices
- 6 garlic cloves, sliced
- 2 large courgettes, sliced
- 1 large aubergine, cut into 1cm thick slices
- 1 large green pepper, cut into chunks
- 1 large red pepper, cut into chunks
- 1 large red onion, thickly sliced
- 15-20g dill sprigs
- 15-20g flat-leaf parsley sprigs
- 200ml passata
Preheat the oven to 190ºC.
Oil a large roasting tin (about 26 x 36 cm) well and spread the potatoes on the base in a single layer. Season with salt and pepper, then scatter over the garlic and courgettes. Season again, then add a layer each of the aubergine, peppers and onion, seasoning between each layer. Scatter over half the dill and parsley sprigs, cover with tomato slices and then add the rest of the herbs and season again. Pour the sieved tomatoes over the top, followed by the olive oil.
Cover the roasting tin tightly with foil and bake for about 1½ hours or until the vegetables are tender.
If you have a lot of juices in the tin, carefully pour them into a wide pan and boil until reduced and concentrated. Pour back over the vegetables and leave to cool a bit before serving.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Jono & Jules do food & wine 
Looks delish!!
Fantastic. Served with a nice big fat crusty bread. And some wine… and I think I’m ready to cook now. Thanks.
I absolutely love your blog and wanted to give you the versatile blogger award!!
http://toykitchenchef.com/2012/07/18/roasted-tomato-sauce-with-peas/
We’re so glad to have inspired you; thank you for your kind words and fantastic mention in your blog.
We hope that you continue to enjoy and get inspired by our recipes and look forward to seeing more of your own on your blog too!
Yum yum! Now that the summer is just around the corner this sounds like a perfect choice! Wonderful recipe, we liked your version ’cause it includes LOTS of peppers!:) So yummy!
Keep up the great work Jono and Jules!
Thanks Mirella and Panos, we love this recipe too and think the combination of layers of freshness from the peppers, onion and herbs combine perfectly with the baked flavours and tomatoes. Often the traditional baked “stacks” of vegetables in Ireland lack this freshness and makes the Briam a great find.
We also love making it for a crowd with a range of other dishes; the fresh/baked/herb combo gives a vital lift to the everything else as well.
Love your blog too!
JnJ
If you can find any barrel-aged feta (like Delfi) the combo is even more amazing;)
Thanx so much for stopping by our blog Jono and Jules!
We’ll definitely look out for Delfi (or another barrel-aged feta) 🙂