Slow-Roasted Briam with Oregano and Lemon

⏱ 100 min · Serves 4

Greece's answer to ratatouille: potatoes, courgettes, aubergine and tomatoes bathed in good olive oil and roasted slowly until sweet, jammy and edged with caramel. Serve warm with crusty bread and feta — it tastes even better the next day.

Per serving: 525 kcal · 12.0g protein · 41.0g carbs · 36.0g fat

Ingredients

• 500g waxy potatoes, peeled and sliced 5mm thick
• 1 medium aubergine, cut into 2cm chunks
• 2 courgettes, sliced 1cm thick
• 1 large red onion, thinly sliced
• 3 ripe tomatoes, sliced
• 400g tin chopped tomatoes
• 4 garlic cloves, thinly sliced
• 120ml extra virgin olive oil
• 2 tsp dried oregano
• small bunch flat-leaf parsley, chopped
• 1 tsp caster sugar
• 1 tsp fine sea salt, plus more to taste
• Black pepper
• Juice of 1/2 lemon
• 150g feta, crumbled (optional)

Method

1. Heat the oven to 190C/170C fan. Lightly oil a large, shallow roasting tin (about 30x40cm).
2. Put the potatoes, aubergine, courgettes, onion and garlic in the tin. Add the tinned tomatoes, olive oil, oregano, sugar, salt, plenty of pepper and half the parsley. Toss with your hands until everything glistens.
3. Spread into an even layer — no more than two vegetables deep — then lay the sliced fresh tomatoes over the top and season them lightly.
4. Pour in 150ml water down the side of the tin. Cover tightly with foil and roast for 40 minutes.
5. Remove the foil, gently stir the edges into the middle, and roast uncovered for a further 40-50 minutes, until the potatoes are completely tender and the surface is browned and sticky. If it looks dry at any point, add a splash more water.
6. Rest for 10 minutes. Squeeze over the lemon juice, scatter with the remaining parsley and the feta, and serve warm with bread.