Greek Roasted Vegetables

Name: Greek Roasted Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Greek
Ingredients: 500 g waxy new potatoes, unpeeled and cut into slices 3 mm thick; 1 yellow or green courgette, trimmed and cut into slices 5 mm thick; 1 yellow or green courgette, trimmed and cut into slices 5 mm thick; 4 garlic cloves, finely chopped; 2 tsp chopped fresh oregano (or 1 tsp dried); 2 tsp chopped fresh oregano (or 1 tsp dried); 2 tsp chopped fresh rosemary (or 1 tsp dried); 2 tsp chopped fresh rosemary (or 1 tsp dried); 4 tbsp olive or rapeseed oil, plus extra for drizzling; 4 tbsp olive or rapeseed oil, plus extra for drizzling; 2 × 400 g tins of chopped tomatoes; 2 red onions, thinly sliced; a handful of fresh basil leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; marinated feta; olives

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

In Greece this is known as briam and to make it you’ll need yellow waxy potatoes such as Charlotte, or any Cypriot varieties will also work well. I find that the organic potatoes tend to be waxy, so that section is a good place to start looking in the supermarket. Try to roughly match up their size to the courgettes to make them easier to layer up.

Ingredients

Europe
Greece
Main course
Gluten-free
Vegetarian

Ingredients

Method