Greek Briam is with no doubt the most delicious mixed roasted vegetables you have ever tried!
This classic Briam recipe is a dazzling testament to how Greek cuisine wields everyday ingredients and easily whips them into a lip-smacking meal!
Get ready for a taste of Greece with this classic roasted veggie bake! It’s best enjoyed with a sprinkle of crumbly feta and a hunk of crusty bread.

Ingredients

2 large potatoes
1 cup chopped tomatoes
2 medium eggplants
2 medium zucchini
3 carrots
2 bell peppers
1 large onion, sliced
3 cloves garlic, chopped
2 tbsp tomato paste
1/2 cup Olive oil
Warm water
2 tbsp dry mint
1 tbsp oregano
1/4 cup fresh parsley
Salt/Pepper

Directions

Preheat oven at 185C.
Cut all the vegetables into medium – large sized pieces
Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano.
Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
Add 1/2 cup of olive oil and mix well.
Add salt to taste and pepper, and mix some more.
Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables. (pour more later if needed)
Cover with a lid or aluminum foil and roast for 1 hour.
Remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.
Let it cool and serve with fresh crusty bread and feta cheese.