Mediterranean Roast Vegetables

by - Wednesday, March 04, 2015

I distinctly remember myself being the child whose favourite food was steak and chips. I wouldn't call myself a fussy eater though, as I used to at least try everything my family would put in front of me. And yes, it may have taken a few years before I learned how to enjoy certain dishes, but right now I certainly prefer my vegetables more than I do meat. Which brings me to today's post, a vegetable roast that is really famous in Greece, and is so simple to cook that practically anyone can make in no time!

One of the reasons I love this dish so much is because it's typical comfort food, mainly during the spring and summer months when you can use seasonal fresh produce and especially during Lent. In my country we call it  Μπριάμ (bree-am) or Τουρλού (tour-loo), a free translation of "mixed". It's the perfect dish to cook during the week, when you come back home from work and you're too tired to bother with intricate recipes.

What you will need (Serves 4)

  • 1 large aubergine
  • 2 medium courgettes
  • 1 onion
  • 2 carrots
  • 2 peppers, a red and a yellow one
  • 3 medium potatoes
  • 2 beef tomatoes (or one tomato and a tin of chopped tomatoes)
  • 2 garlic cloves
  • Olive oil
  • Salt
  • Ground pepper
  • Basil (optional)
  • Parsley (optional)


Peel both the potatoes and carrots, cut them in chunky pieces and partially boil them for about 6-8 mins, until they've just started going soft, then put aside and allow them to cool down while you prepare the rest of the veggies. 
Cut one beef tomato in four, remove the seeds from the centre and pureé it in a blender with some olive oil until you get a nice, soft paste (alternatively use a tin of chopped tomatoes).
Preheat the oven at 200C on a conventional oven or at 180C on a fan assisted one. 
Chop the aubergine, courgettes, onion, peppers and other beef tomato in chunky pieces as well, add the potatoes and carrots and place all of them in a large roasting pan. Peel the garlic cloves, crash them and place them right on the centre of the pan so they get to flavour but are still easy to find and remove when the food is done. 
Chop the basil and parsley and sprinkle them on top along with some salt, ground pepper and the tomato paste. Add some more olive oil for a lovely glaze, cover the pan with tin foil and put in the oven for 30 minutes first, then remove the foil and allow it to roast for another 15 minutes. 

That's it! 

In Greece we serve it along side feta cheese, freshly baked bread and a glass of retsina, which is a local white wine (if you've visited Greece before you know what I'm talking about!). Now if you want to keep up with the spirit of a true Mediterranean meal, then finish your meal with a fruit salad made the old fashioned way, with Greek yogurt, honey and crushed walnuts! Delish!

Now if you'll excuse me, I'll go have something to eat, this post made me hungry!

Until next time,


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