Briami (Greek Roasted Vegetable Bake)

• 90 ml Olive oil
• 4 cloves Garlic
• 500 g Tomato, ripe
• 700 g Yukon Gold potato
• 450 g Aubergine, firm
• 350 g Courgette, firm
• 2 medium Red pepper
• 1 large Red onion
• 2 tbsp Fresh oregano
• 20 g Fresh parsley
• 1 medium Lemon

1. Heat the oven to 200°C (390°F). Crush the garlic and grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins. Stir in the olive oil and oregano.
2. Cut the potatoes into 1 cm slices, the aubergine and courgette into thick half-moons, and the peppers into chunky strips. Slice the red onion into wedges. Add all the vegetables to a large bowl, pour over the tomato mixture, and toss until well coated.
3. Tip everything into a large baking dish and spread into an even layer, making sure some vegetables are peeking above the sauce. Roast for 35 minutes, then turn the vegetables and spoon some of the pan juices over the top. Return to the oven for 25 to 30 minutes, until the potatoes are tender and the edges are lightly caramelised.
4. Finely chop the parsley. Squeeze over the lemon, scatter with the parsley, and let it stand for 5 minutes so the juices settle. Serve warm with plenty of the pan juices spooned over.

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