Briam - a.k.a Greek ratatouille

Serves

4 People

Cooking Time

180 minutes

Season

Summer

Dietary

Vegetarian

Gluten Free

This recipe is very similar to ratatouille and great for utilising the abundance of summer produce at this time of year. The main difference is that the sliced vegetables are baked slowly and go crispy on top. It is also usually served with feta cheese, but is just as good without.

Ingredients

500g Courgette
500g Potato
1 Aubergine (300g ish)
1/2 Red Onion
4 Cloves Garlic (Crushed and finely chopped)
Olive Oil
Half tsp Chilli Flakes
1 tsp Dried Oregano
1 Sprig of Rosemary (Finely chopped)
1 Tin of Chopped Tomatoes
250g Cherry Tomatoes
Feta cheese to serve (Optional)

Method

Step 1.

Pre heat oven to 180c. Start by slicing your vegetables into 1/2cm thickness. Cut your Aubergine and Onion into half-moons and keep the and courgette in rounds so everything cooks evenly. Add the sliced vegetables to a big mixing bowl. Add a good glug of olive oil, the rosemary, oregano, chilli flakes and half the garlic and a good pinch of salt. Mix well.

Step 2.

To a casserole pan add tin of tomatoes, the other ½ of the garlic, a good glug of olive oil and a good pinch of salt and mix. Cut your cherry tomatoes in half and place cut side up on top of the tinned tomato mixture.

Step 3.

Assemble the slices on top of the sauce. Alternate between the aubergine, potato and courgettes placing the slices vertically in the dish. Start at the edge and work inwards until all of the slices are used. Scatter the onion over the top.

Step 4.

Place in the oven with a lid on or cover with foil. Bake covered in the oven for 1 hour and then take the lid off and bake for another hour , for the last 30 mins turn the temp up to 220c and cook until the veg is soft and caramelised on top. Serve with feta cheese either crumbled on top or on the side.