1Prepare the ladolemono marinade by whisking together Greek olive oil, lemon, garlic, and oregano.
2Massage every vegetable (potatoes, eggplant, zucchini, tomatoes) thoroughly by hand in the ladolemono marinade.
3Let the marinated vegetables rest for a minimum of 20 minutes to absorb the flavors.
4Bake the vegetables, first covered, to soften and steam.
5Uncover the dish and continue baking until the edges char and the pan juices concentrate into a glossy, jammy consistency.
6Add a slab of feta on top of the hot dish.
7Allow the feta to soften and the edges to go golden.
8Toss in a few toasted nuts for extra crunch and nutrition.
Ingredients
vegetables
Greek olive oil
lemon
garlic
oregano
potato
eggplant
feta
toasted nuts
zucchini
tomatoes
Equipment
pan
Tips
The secret is to massage every vegetable by hand in a lado lemono (olive oil, lemon, garlic, and oregano) and let it rest for at least 20 minutes before baking to allow the flavors to penetrate the vegetables.
Don't pull the briam out of the oven too early; the char on the edges is where all the flavor is.
Adding a slab of feta on top after baking creates a melty, golden contrast.
Toasted walnuts can be added for extra crunch and Mediterranean nutrition.