Who doesn't love French ratatouille. Or a Sicilian Caponata. And then there's the Greek version of roasted veggies called Briam. Our defining ingredient? Garlic. This Briam recipe celebrates our gorgeous roasted Garlic infused olive oil. And, of course, the bounty of a fresh tomato harvest with sweet red onions, zucchini, eggplant and new potatoes. All thinly sliced, then roasted in a round baking pan. It makes a dinner for four with fresh bread and your choice of tangy cheese on the side. It takes a bit of time to slice the veggies, but then it's in the oven and the only thing left to do is wait for the flavours to mix. Briam is classic Greek but it's the perfect fusion-side to accompany rice, pasta, a juicy rib eye steak or a topping on a grilled burger. With a generous drizzle of Rosemary olive oil. YUM!
1 cup Garlic olive oil
4 medium new potatoes, peel on
4 medium tomatoes, fresh harvest
2 medium red onions, peeled
2 eggplant, stem removed
3 medium green zucchini (or a mix of yellow and green)
1 tbsp fresh flat leaf parsley leaves, roughly chopped
1 tbsp fresh oregano, leaves only (or 1 tsp dried)
1 tbsp Kosher salt
1 tsp fresh ground black pepper (or 1 tbsp Black Peppercorn olive oil)
1/4 cup Rosemary olive oil for drizzle and garnish
Heat oven to 375 degrees. Cut vegetables crosswise in equal 1/4 inch slices. Place in large bowl. Add 3/4 cup of Garlic olive oil, parsley, oregano, salt and pepper. Toss vegetables gently until covered evenly with oil and herbs. Place slices in a round baking dish or cast iron pan, alternating vegetables one at a time. If using our Black Pepper olive oil drizzle now. Cover with a foil tent. Place in oven for one hour. Take out of oven and remove foil and return for another half hour until the top is caramelized. Using large spoon (not slotted), place on plate or shallow bowl, then serve with your favourite cheese and crusty bread. Have Rosemary olive oil on hand for an extra fragrant drizzle.