Greek Roasted Vegetables with Feta

70 min · Easy · Serves 1

720 kcal per serving · 19g protein

Briam is Greece's summer answer to ratatouille: potato, courgette, tomato and red onion roasted slowly in good olive oil until sweet, soft and browned at the edges. There's almost no technique — you chop, toss, and let the oven do everything — and salty crumbled feta at the end turns it into a proper vegetarian main. Eat it warm with crusty bread for the juices.

Ingredients

• 200 g Potatoes
• Small courgette (about 150 g) × 1
• Large tomato × 1
• Red onion × ½
• 1 clove Garlic clove, grated
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tbsp Fresh parsley, chopped
• 50 g Feta
• 1 pinch Salt
• 1 pinch Black pepper
• 1 slice Crusty bread

Method

1. Slice the Vegetables

   

   Heat the oven to 200°C. Slice the potato and courgette into rounds about ½ cm thick (a little thinner than your finger), and the red onion into thin rounds.

2. Toss with Oil

   

   Chop the tomato roughly and toss everything in a big bowl with the garlic, oregano, parsley, olive oil, a generous pinch of salt and black pepper, until every slice is shiny with oil.

3. Roast the Briam

   

   Tip the vegetables into a small baking dish, spread them out roughly level, and roast 50 minutes until the edges are browned, the juices have thickened and a knife slides into a potato slice with no resistance.

4. Crumble the Feta

   

   Crumble the feta over the hot vegetables and let the dish stand 5 minutes — the feta softens into the juices without melting away, and briam tastes best just warm, not piping hot. Serve with the crusty bread for the juices.

More to cook

• Cucumber Tomato Feta Salad10 min
• Classic Greek Salad15 min
• Roasted Vegetable & Chickpea Couscous with Feta35 min
• Mediterranean Quinoa Salad Bowl35 min