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.)