Briam (Greek Roasted Summer Vegetables)

• 900 g Yukon Gold potato
• 1 large Yellow onion
• 5 cloves Garlic
• 2 medium Aubergine
• 3 medium Courgette
• 600 g Tomato, ripe
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 120 ml Extra virgin olive oil

1. Heat the oven to 200°C (390°F). Cut the potatoes into thick wedges, then slice the onion and thinly slice the garlic.
2. Cut the aubergines and courgettes into chunky pieces, and cut the tomatoes into wedges. Tip everything into a large bowl.
3. Add the dried oregano, fine sea salt, black pepper and extra virgin olive oil, then toss well until the vegetables are evenly coated. Spread out on a large baking tray in a single layer, scraping over any oil and juices from the bowl.
4. Roast for 60 to 70 minutes, turning once halfway through, until the potatoes are tender and the edges are lightly caramelised. If the tray looks dry at any point, spoon the tomato juices over the vegetables as they roast.
5. Rest for 5 minutes so the juices settle. Serve warm or at room temperature, spooning the olive oil and tomato juices over each portion.

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