Greek vegetable bake ("Briam")

Serves: 4-6 | Cooking time: 1.5 hours | Difficulty: Super Easy 

 

 

 

Say hello to a vgetable bake like no other. Inspired by the Greek dish, briam, it's a super easy side that will wow your family or guests. Great next to grilled fish, pork or chicken or simply as a main with some rice, couscous or quinoa.

Wholesome, nutritious and bursting with natural flavours, it really come to life with a sprinkle of Galilee Za'atar (instead of the traditional dried oregano). We've gone with the classic eggplant, zucchini and tomato combo but and added sweet potatoes (instead of white) because we love them and baby carrots to add a bit more goodness to this incredible veggies celebration. Drizzle creamy nutty tahini on top to take it up yet another notch or simply crumble some feta just before serving. Delicious. Healthy. Yum!

 

 

 

 

Ingredients 

    •   Galilee Za'atar
    •   1 red onion, chopped
    •   4 large garlic cloves, peeled & sliced
    •   Extra virgin olive oil (around 200ml)
    •   1 eggplant, roughly chopped into 2cm chunks
    •   4-5  zucchinis, roughly chopped
    •   600g sweet potatoes, chopped into 2cm chunks
    •   6 medium sized tomatoes, roughly chopped
    •   10-12 cherry tomatos, roughly chopped
    •   2 medium sized carrots, roughly chopped
    •   Tomato passata (around 300g)
    •   Small bunch (15g) flat leaf parsley
    •   Tahini for serving

 

Method

      1. Preheat the oven to 220c.
      2.  In a frying pan, fry the eggplant in some olive oil over medium heat until it is golden and soft. You may need to do so in a couple of batches. Set aside in a large mixing bowl.  
      3. Sautee the onion and garlic in the fraying pan with some olive oil for 5-7 minutes until caramelised. Transfer to the mixing bowl with the eggplant. Add the potatoes, carrots, zucchinis, tomamtoes, passata and around 200ml water to the bowl. Sprinkle 1 tablespoon of Galilee Za'atar and season with salt and pepper to taste. Mix well and transfer to a large baking tray.
      4. Bake for 30-35 minutes. Then reduce the oven heat to 200c and bake for another 20-25 mins or until the vegetables are cooked through and slightly caramelised on the outside. Serve immediately with tahini sauce on the side or crumbled feta on top.  

Enjoy!

 

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