Greek · 1 hr 30 min · serves 4

Briam (baked summer vegetables)

Kept by The Bhook kitchen

Ingredients

• 3 potatoes
• 2 courgettes
• 1 aubergine
• 2 tomatoes
• 1 onion
• 3 cloves garlic
• 80 ml olive oil
• 1 tsp oregano

Method

1. Heat the oven to 190°C.
2. Slice everything into rounds and layer in a roasting dish with the garlic and oregano.
3. Pour over the oil and a splash of water, season well, and toss with your hands.
4. Bake for an hour, turning once, until the edges catch and the potatoes are soft.

Good hot, better at room temperature.