Main course

Briam

A Greek vegetable roast of thinly sliced potatoes, zucchini, eggplant, and tomatoes with olive oil and parsley.

What you’ll need

• potatoes: 700 g
• zucchini: 600 g
• eggplants: 500 g
• tomatoes: 600 g
• onion: 250 g
• olive oil: 100 ml
• parsley: 25 g
• salt: 10 g
• black pepper: 2 g

How to make it

1. Heat the oven to 200°C/400°F. Slice the potatoes, zucchini, eggplant, tomatoes, and onion into 5-7 mm rounds or half-moons.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.