Mid to late summer is the time for a real glut of vegetables. This is most noticeable if you grow your own or know someone that does, but even the supermarkets are now full of seasonal veg at good prices.
This classic Greek recipe will effortlessly deal with a glut or a buying spree. It gives you a blast of vitamins, and is (of course) vegetarian. This kind of dish is a staple of the ultra-healthy Mediterrranean diet, and it is also suitable for those who can’t eat gluten.
Like all the best recipes, this one is not too fussy about precise quantities. Cooking time is two hours, but it needs very little attention. Like many Greek bakes, it actually tastes better the next day. So it is a perfect dish to make on a free evening for eating after the next busy day. It also freezes to make a home-made ready meal.
Buy British, go Greek – enjoy your Briam!
4 large Potatoes – washed and sliced. (Peel them if you prefer but not essential)
Tomatoes – either four large tomatoes chopped up, or two 400 gram tins of chopped tomatoes
4 medium courgettes - sliced
3 onions - chopped
2 large aubergines - sliced
2 cloves garlic, or 2 tsp ‘lazy’ garlic.
Salt and pepper.
Use a large shallow baking dish to get the heat through.
This is a good way to use up extra courgettes. I made some last year and put feta on top. Delicious.
I've made this a couple of times and it is delicious. I make a huge amount and freeze the extra - then there's a healthy ready meal good to go.
this sounds lovely. I have just finished reading a book based in sunny Greece and this conjurs it up perfectly.
this takes me back to sunny holidays and long tasty evening meals! I will make the effort to rustle this up.