Slow-Roasted Greek Vegetables with Lemon, Oregano & Olive Oil

By Sprig Originals ✓ · cooked up in Sprig

Briam is the Greek answer to a lazy Sunday: thin-sliced potatoes, zucchini, eggplant and onion tossed with grated tomato, garlic and a generous pour of olive oil, then roasted low and slow until the edges caramelize and everything collapses into something jammy and sweet. It needs almost no technique and no dairy at all — the olive oil and tomato do the enriching. Serve it warm with crusty bread to mop the pan, or at room temperature the next day, when it tastes even better.

Ingredients

• 1 1/2 lb Yukon Gold potatoes (about 4 medium)
• 1 lb globe eggplant (1 medium)
• 1 lb zucchini (2 medium)
• 1 large yellow onion
• 1 medium red bell pepper
• 2 tsp kosher salt, divided

• 1 1/2 lb ripe tomatoes (about 3 large), or one 15-oz can crushed tomatoes
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 tbsp dried Greek oregano
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar
• 1/2 cup water

• 1/2 cup flat-leaf parsley, roughly chopped
• 2 tbsp fresh dill, chopped
• 1 lemon, cut into wedges
• 2 tbsp extra-virgin olive oil, for drizzling
• 1 crusty bread, for serving

Instructions

1. Heat the oven to 400°F with a rack in the middle. Scrub the potatoes (no need to peel) and slice them into 1/4-inch rounds. Slice the eggplant and zucchini into 1/4-inch rounds as well, cut the onion into thin half-moons, and cut the bell pepper into 1/2-inch strips.
2. Put the eggplant rounds in a colander in the sink, toss with 1 teaspoon of the salt, and let them drain for 15 minutes while you make the dressing. This pulls out bitterness and keeps them from soaking up all the oil. Pat dry with a towel before using.
3. Make the tomato base: halve the fresh tomatoes crosswise and grate the cut sides on the large holes of a box grater into a large bowl, discarding the skins — you should have about 2 cups of pulp. (If using canned crushed tomatoes, just pour them in.) Stir in the 1/2 cup olive oil, sliced garlic, oregano, paprika, black pepper, sugar, remaining 1 teaspoon salt, and the water.
4. In a large bowl, combine the potatoes, drained eggplant, zucchini, onion and bell pepper. Pour the tomato mixture over and toss with your hands until every slice is slick and coated.
5. Tip everything into a 9x13-inch baking dish or a large roasting pan, spreading it into an even layer about 1 1/2 inches deep and scraping in all the liquid. Don't fuss with arranging — briam is meant to be rustic and jumbled.
6. Cover tightly with foil and roast for 45 minutes, until the potatoes are just tender when pierced with a knife.
7. Uncover, stir gently from the bottom, and return to the oven uncovered for 40 to 50 minutes more, stirring once at the halfway mark. It's done when the top vegetables are browned at the edges, the potatoes are completely soft, and the liquid has reduced to a thick, glossy sauce clinging to the vegetables rather than pooling.
8. Let the dish rest for at least 15 minutes out of the oven — briam is never served piping hot, and the flavors settle as it cools. Scatter with parsley and dill, drizzle with the remaining 2 tablespoons olive oil, and serve warm or at room temperature with lemon wedges and plenty of crusty bread.

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Nutrition (per serving, estimated)

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