Briam (Greek Ratatouille)
Directions
- 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.
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