In the run-up to our launch, we had weekly meetings to catch-up on where we were with various suppliers, the designs for our stickers and where on earth we intended to store 100 tubs of Greek dips!
We started to meet at Vasso’s as it is slightly easier for us both to get back for our school runs from there. One of the other benefits of meeting at Vasso’s is knowing that a delicious lunch would always be served! Another is undoubtedly the mini cooking lessons we would get from Vasso while we discreetly measured up her fridge for extra storage options.
After mentioning to Vasso that I was looking for a Greek vegetarian dish to make for my sister, I arrived one morning to find all the ingredients for Briam set out and ready for us to make together. Obviously, we got to devour it later for lunch too!
Vasso’s Briam recipe is similar to ratatouille, but the parsley, garlic, and lashings of olive oil give these oven-baked vegetables a flavoursome Greek twist.
This dish is remarkably easy to make and can accommodate whatever vegetables are in season, or you have left in your fridge. It can be served hot or cold – as a main or a side – and is delicious accompanied by a big slab of feta cheese!
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
6 potatoes, cut into quarters
2 large aubergines, halved lengthways and thickly sliced
3 onions, sliced into rings
2 courgettes, sliced
3 peppers (assorted colours), deseeded and cut into large squares
3 cloves of garlic, chopped
2 medium tomatoes, sliced
200g chopped tomatoes
1 tbsp tomato puree
150ml olive oil
2 tbsp flat-leaf parsley , finely chopped
salt & pepper for seasoning
Preheat the oven to 200 degrees.
Prepare your vegetables and layer the potatoes, aubergines, onions, courgettes, peppers and garlic into a large baking tray.
Add the medium and chopped tomatoes and then the tomato puree.
Pour the olive oil over the vegetables until they are well covered.
Sprinkle with parsley and season generously with salt and pepper.
Get stuck in and mix thoroughly with your hands.
Cover with foil and bake in the oven. After an hour, give the tray a good shake and then cook for a further 30 minutes.
Vasso’s tip: Allow your Briam to cool slightly before serving. Don’t worry if you don’t finish it all, as it will taste even better when eaten the next day.