Slow-Roasted Greek Briam with Oregano and Lemon

⏱ 95 min · Serves 4

A gloriously lazy Greek tray-bake where potatoes, courgettes and aubergine melt into sweet tomatoes and olive oil. Nothing to do but slice, toss and let the oven work its magic — serve with crusty bread and feta.

Per serving: 505 kcal · 10.0g protein · 42.0g carbs · 34.0g fat

Ingredients

• 600g waxy potatoes, peeled and sliced 5mm thick
• 1 medium aubergine, cut into 1cm half-moons
• 2 courgettes, sliced 1cm thick
• 1 large red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 400g ripe tomatoes, sliced (or 1 x 400g tin chopped tomatoes)
• 2 tbsp tomato purée
• 120ml extra virgin olive oil
• 1 tsp dried oregano
• small handful fresh parsley, chopped
• 1 tsp caster sugar
• Juice of 1/2 lemon
• 150ml hot water
• Salt and black pepper
• 100g feta, to serve (optional)

Method

1. Heat the oven to 190C fan / 210C conventional.
2. Put the potatoes, aubergine, courgettes, onion and garlic into a large roasting tin (about 30x25cm).
3. Whisk the tomato purée, olive oil, oregano, sugar, lemon juice, hot water, 1 tsp salt and plenty of pepper together, then pour over the vegetables and toss thoroughly with your hands.
4. Spread everything out evenly and lay the sliced tomatoes over the top. Season again lightly.
5. Cover tightly with foil and roast for 45 minutes.
6. Remove the foil, gently stir the edges into the middle, and roast uncovered for a further 35-40 minutes until the potatoes are completely tender and the top is caramelised and jammy. Add a splash of water if it looks dry.
7. Rest for 10 minutes, scatter with parsley and crumbled feta, and serve warm or at room temperature with bread.