AI illustration

Briam — Greek roasted vegetables

Why it worksGreek vegetable dishes use a lot of olive oil on purpose. It mixes with the tomato and vegetable juices into a rich sauce for dipping bread.

Ingredients

• 500 g potatoes
• 500 g courgette
• 320 g bell pepper
• 200 g onions
• 400 g passata
• 15 g garlic
• 60 ml olive oil
• 5 g dried oregano
• 300 g bread

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Slice the potatoes, courgettes, peppers and onion thinly. Put them in a large oven dish.
2. Add the passata, the olive oil, the grated garlic, the oregano and 1 teaspoon of salt. Mix with your hands until everything is coated.
3. Roast for 1 hour, stirring twice, until the potatoes are soft. Eat with bread.

A portion: about 530 kcal · 14 g protein · 74 g carbs · 18 g fat