Briam

• 800gpotatoes, peeled and sliced 5mm thick
• 500 gcourgettes, sliced 1 cm thick
• 600gripe tomatoes, half coarsely grated, half sliced
• 2red onions, cut into thin wedges
• 1red pepper, cut into strips
• 4garlic cloves, finely sliced
• 2 tspdried oregano
• 1 tbsptomato puree
• 6 tbspolive oil
• 100mlwater
• 25gflat-leaf parsley, roughly chopped
• fine salt
• black pepper
• 150gfeta
• 4slices crusty bread, about 50 g each

Method

1. 1Heat the oven to 200C (180C fan). Slice the potatoes 5mm thick and the courgettes 1cm thick, cut the onions into wedges and the pepper into strips. Grate half the tomatoes on the coarse side of a box grater, discarding the skins, and slice the rest.
2. 2Tip the potatoes, courgettes, onions, pepper and garlic into two large roasting trays. Add the grated tomatoes, tomato puree, oregano, olive oil, water, one and a half teaspoons of salt and plenty of black pepper, then toss with your hands until everything is slick with oil.
3. 3Spread the vegetables out in an even layer and lay the sliced tomatoes over the top. The tray should look wet; that liquid cooks the potatoes through before it reduces into a sauce.
4. 4Roast for 30 minutes, swapping the trays halfway through, until the tomatoes on top have slumped and the liquid is bubbling. Gently turn everything over with a spatula, keeping the potatoes whole.
5. 5Roast for another 30 minutes until the potatoes are tender when pierced, the onions and courgette edges are catching and the juices have reduced to a thick, oily sauce at the bottom of the tray. If it still looks watery, give it 10 minutes more.
6. 6Put the bread on the oven shelf for the last 3 minutes until warm and crisp at the crust.
7. 7Scatter the parsley over the tray and crumble the feta on top so it softens in the heat. Serve straight from the tray with the bread for mopping up the juices.

Per serving

kcal

677

protein

18.7g

fibre

12.5g

carbs

87.9g

fat

30.5g