Summer vegetable briam
Serves: 6-8
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Summer vegetable briam
A summery take on roast vegetables, Greek-style. Bursting with seasonal flavours, it’s great with a stifado or on its own tossed with some orzo
Serves: 6-8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
209Kcal
Fat
13gr
Saturates
2gr
Carbs
18gr
Sugars
8gr
Fibre
4gr
Protein
3gr
Salt
0gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 courgettes, sliced into 1cm rounds
- 400g baby potatoes, scrubbed and cut into quarters
- 3 large vine tomatoes, chopped
- 1 red pepper, deseeded and cut into chunks
- 1 green pepper, deseeded and cut into chunks
- 2 red onions, cut into slim quarters
- 3 garlic cloves, crushed
- 1 tbsp fresh oregano, finely chopped
- 100ml extra virgin olive oil (preferably Greek)
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Place all the vegetables in a large roasting tin, along with the garlic and oregano. Pour over the olive oil, season well and stir together. Transfer to the oven and bake for 20 minutes. Remove from the oven, stir, and return for another 20 minutes. Remove again and stir, returning to the oven for a final 20 minutes, by which point the vegetables should be tender and the tops of the vegetables golden brown. Transfer to a platter to serve.
