Briam Roasted Vegetables

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Prepare the potato, zucchini, eggplant, tomato, and onion as specified, then arrange them with the parsley in the roasting dish.

   Ingredients used: 450.0 gr Eggplant, 250.0 gr Onion, 20.0 gr Parsley, 700.0 gr Potato, 500.0 gr Tomato, 500.0 gr Zucchini

   Cookware: Chef Knife, cutting board, Roasting dish

3. Step 3

   Whisk the garlic, tomato paste, olive oil, water, oregano, salt, and black pepper until evenly combined.

   Ingredients used: 2.0 gr Dried Oregano, 120.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 9.0 gr Salt, 30.0 gr Tomato Paste, 120.0 ml Water

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the tomato mixture evenly over the vegetables and turn the slices gently to coat them.

   Cookware: Roasting dish

5. Step 5

   Cover the roasting dish tightly with foil and bake at 200°C until the potatoes begin to soften.

   Timer: 45 min (fixed)

   Cookware: aluminum foil, Roasting dish

6. Step 6

   Remove the foil and continue roasting at 200°C until the vegetables are tender and browned at the edges.

   Timer: 40 min (fixed)

   Cookware: aluminum foil, Roasting dish

7. Step 7

   Rest the briam for 5 minutes before serving warm.

   Timer: 5 min (fixed)

   Cookware: Roasting dish