Briam - Roasted Vegetables
Thank you to Kon & Sia Karapanagiotidis for sharing this Briam recipe with us from their cookbook A Seat At My Table: Philioxenia, published in 2023 by Hardie Grant.
"Welcome to our home and kitchen table, a place where anyone can create something magical. Great food comes not from a recipe or how well you follow it, but from our hearts, our curiosity, our creativity and from our desire to connect and experience intimacy and belonging with others. Great food creates space for us to be seen, to share, to laugh, to celebrate, to comfort, to care and simply to enjoy being together." Kon Karapanagiotidis.
We sat down and talked to Kon & the ASRC team about the incredible work the ASRC has done over the past 25 years, providing food, legal services, health services and dignity to people seeking Asylum in Australia. Read more from our seat at Kon's lunch table here.
- Author
- Kon & Sia Karapanagiotidis
- Cook Time
- 1 hours
- Servings
- 6
- Cuisine
Greek
Ingredients
- 325ml of Extra Virgin Olive Oil
- 400g tinned crushed tomatoes
- 1 tablespoon of tomato paste
- 4 garlic cloves
- 6 large potatoes, thinly sliced
- 2 tablespoons of dried Greek Oregano
- 1 tablespoon sweet paprika
- 50g mint finely chopped
- 2 red or brown onions sliced
- 3 large eggplants sliced
- 5 red, green or yellow capcicums/bell peppers sliced
- 2 large zuchinis sliced
- 125ml of water
- 3 sprigs of rosemary leaves picked off the stem
- salt and pepper to taste
Directions
- Preheat the oven the 180 degrees celsius
- Mix 170ml of extra virgin olive oil with tomatoes, tomato paste, garlic, potato, half the Greek oregano, paprika, mint, onion, eggplant, capsicum and zucchini in a large bowl and season with salt and pepper. Set aside to marinate for at least 30 minutes to all all the flavours to blend with the vegetables.
- Grease an a shallow baking tin with 4 tablespons of the extra virgin olive oil and create a crowded layer of vegetables.
- Pour over the water, drizzle with remaining olive oil and sprinkle with remaining Greek oregano and rosemary. Pour over any juices remaining in the bowl. Bake for 2 hours until golden brown. Season to taste and serve.