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Name: Briam
Total time: 120 min
Yield: 6 servings
Ingredients: 600 g waxy potatoes, peeled and sliced 5 mm thick; 500 g courgettes (zucchini), sliced 5 mm thick; 400 g aubergine (eggplant), sliced 5 mm thick; 350 g ripe tomatoes, sliced 5 mm thick; 2 medium red onions, peeled and sliced 5 mm thick; 4 garlic cloves, thinly sliced; 400 g canned crushed tomatoes; 120 ml extra-virgin olive oil; 10 g fine sea salt; 3 g black pepper, freshly ground; 2 g dried oregano; 1 g dried thyme; 10 g flat-leaf parsley, leaves roughly chopped

Briam

Slow-roasted Greek summer vegetables in olive oil and tomato until golden and jammy.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Briam

Slow-roasted Greek summer vegetables in olive oil and tomato until golden and jammy.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

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Nutrition

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