Ratatouille, Briam, Pisto, Ciambotta, Caponata, Tourlou… All mediterannean cuisines have their own version of vegetable stew. Briam is the Greek slow-cooked roast vegetable dish. You can use any vegetable you have in the fridge and it is vegan and gluten-free! Serve it as a side or main course and… Enjoy!
A Summer Feast of Roasted Vegetables-Briam
Ingredients for a 22x22cm roasting tin
Instructions
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Cut vegetables in coarse slices. Spread slices in the tin in a single layer, then season with salt and pepper.
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Add minced garlic, thyme and parsley and mix all together. Scatter over the cherry tomatoes. Drizzle with "Red Treasure Sauce" and olive oil and give a gentle final mix.
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Preheat the oven to 160° C (static). Cover the baking tin with aluminum foil and bake for 20 min. Set oven to 200° C, uncover, toss the vegetables and roast for another 45-50 minutes until nicely coloured.
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Allow to cool slightly before serving.
Notes
- Serve with feta cheese and crusty bread.