Briam (Μπριάμ) — Greek Oven-Roasted Summer Vegetables with Olive Oil

• 500 gzucchini (cut into 1 cm half-moons)
• 450 geggplant (cut into 2 cm cubes)
• 600 gpotatoes (peeled and cut into 6 mm slices)
• 200 gred bell pepper (cut into 2 cm strips)
• 200 gyellow onion (thinly sliced)
• 18 ggarlic (about 4 cloves, thinly sliced)
• 450 gtomatoes (grated or finely chopped)
• 20 gtomato paste (about 1 tbsp)
• 90 mlextra-virgin olive oil
• 120 mlwater
• 15 mllemon juice (about 1 tbsp)
• 2 tspdried oregano
• 15 gfresh parsley (finely chopped)
• 10 gfine sea salt (about 1 3/4 tsp)
• 1 tspblack pepper (freshly ground)

Instructions

1. 1

   Heat the oven to 200°C (392°F) and position a rack in the middle. Choose a large roasting pan (about 33×23 cm) so the vegetables can roast rather than steam, then lightly oil it with 5 ml of the olive oil.

2. 2

   Prep the vegetables so they cook evenly: slice the potatoes to about 6 mm, cut the zucchini into half-moons, cube the eggplant, and slice the onion and pepper. Keep the pieces fairly uniform, because uneven cuts lead to some vegetables collapsing while others stay undercooked.

3. 3

   In a large bowl, whisk the grated tomatoes, tomato paste, water, lemon juice, oregano, salt, and black pepper until smooth. Pour in the remaining 85 ml olive oil and whisk again to emulsify, which helps the sauce coat every piece and roast into a glossy glaze.

4. 4

   Add the potatoes, eggplant, zucchini, pepper, onion, and sliced garlic to the bowl and toss thoroughly until everything is evenly coated. Spread the mixture into the roasting pan in a mostly single layer, then scrape any remaining tomato-oil mixture over the top so it reduces into the pan juices.

5. 5

   Cover the pan tightly with foil and roast for 35 minutes to soften the potatoes and start the vegetables cooking in their own juices. This covered stage prevents the top from drying out before the interior becomes tender.

6. 6

   Remove the foil, stir carefully from the bottom to bring the sauce up and prevent sticking, then return to the oven uncovered. Roast for 35–40 minutes more, stirring once halfway, until the potatoes are fully tender and the edges of the vegetables are caramelized and lightly browned.

7. 7

   Turn off the oven and let the briam rest in the pan for 10 minutes so the oil and tomato juices settle into a rich, spoonable sauce. Sprinkle with the chopped parsley before serving, and serve warm or at room temperature for the most traditional flavor.