Briam

🔥 Prep

• Peel and slice the 4 potatoes into 1/4‑inch rounds.
• Slice the 3 zucchini and 2 yellow squash into 1/4‑inch rounds.
• Slice the 2 red onions into 1/4‑inch rounds.
• Cut the red bell pepper into thin strips after removing core and seeds.
• Mince the 5 garlic cloves.
• Finely chop the 25 g fresh flat‑leaf parsley.
• Measure out 120 ml extra‑virgin olive oil (divide 80 ml for tossing and 40 ml for the tomato sauce).
• Open the 400 g can of crushed tomatoes and set aside.
• Measure 0.5 tsp sugar, 1.5 tsp salt, 0.75 tsp black pepper, 1.5 tbsp dried oregano, and 1 tsp dried thyme.
• Crumble the 80 g feta cheese and set aside for serving.
• Have the 4 crusty bread slices ready.

🔥 Cook

• 1. Toss the sliced vegetables with the minced garlic, chopped parsley, dried oregano, dried thyme, salt, black pepper, and 80 ml of the olive oil in a large bowl until evenly coated.
• 2. Arrange the coated vegetable slices in tightly overlapping alternating vertical rows in a large baking casserole or roasting pan.
• 3. Puree the 400 g canned crushed tomatoes with 60 ml water, the 0.5 tsp sugar, and the remaining 40 ml olive oil until smooth, then pour the mixture evenly over the layered vegetables.
• 4. Cover the pan tightly with parchment paper and aluminum foil.
• 5. Bake in a preheated oven at 200°C (400°F) for 40 minutes until the vegetables are tender.
• 6. Remove the foil and parchment, then roast uncovered for an additional 20 minutes until the top edges are charred, caramelized, and the liquid has reduced into a rich jammy olive‑oil sauce.
• 7. Rest the briam for 15 minutes before serving.
• 8. Serve with the crusty bread and sprinkle the crumbled feta cheese on top.

🔥 Serve

• Transfer the baked briam to a warm serving dish, drizzling any pan juices over the top.
• Sprinkle the crumbled 80 g feta cheese evenly over the surface.
• Serve alongside the 4 slices of crusty bread for dipping.
• Accompany with a simple green salad or lemon wedges if desired.