Briam (Greek Olive Oil Roasted Vegetables)

• 120 ml Extra virgin olive oil
• 900 g Russet potato
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Courgette
• 1 large Aubergine
• 4 medium Tomato, ripe
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 15 g Fresh parsley

1. Heat the oven to 190°C (375°F). Pour about a third of the olive oil into a large baking tray and tilt to coat the base.
2. Peel the potatoes and slice them into rounds about 1 cm thick. Slice the onion, and thinly slice the garlic.
3. Slice the courgettes and aubergine into rounds about 1 cm thick. Cut the tomatoes into wedges.
4. Add the potatoes, onion, garlic, courgettes, aubergine and tomatoes to the tray, then sprinkle over the dried oregano, fine sea salt and black pepper. Drizzle over the remaining olive oil and toss well, then spread into an even layer with some overlap for a traditional briam look.
5. Bake for 70 minutes, turning the vegetables once or twice, until the potatoes are tender and the edges are lightly caramelised. If the tray looks dry at any point, spoon the oil and juices from the corners over the top.
6. Finely chop the parsley. Let the briam stand for 5 minutes, then scatter over the parsley and serve warm or at room temperature.

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