Cornish briam recipe
Cornish briam (roasted vegetable traybake) Briam is a Greek slow-cooked roast vegetable dish. No need to fry, no need to stir and you can use any vegetable you have in the fridge. It's also vegan and gluten-free! Serve it as a side or main course. 150ml/¼ pint extra virgin rapeseed oil500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways1 large onion, sliced5-6 garlic cloves, sliced300g/10½oz Tenderstem broccoli4 large tomatoes (or 6 medium), thickly sliced25g/1oz flatleaf parsley, roughly choppedfew sprigs fresh thyme, leaves picked 200ml/⅓ pint passatasalt and freshly ground black pepper 150ml/¼ pint extra virgin rapeseed oil 500g/1lb 2oz waxy new potatoes, peeled and cut lengthways into 5mm/¼in slices 400g/14oz carrots, sliced lengthways 2 large courgettes (about 400g/14oz), sliced lengthways 1 large onion, sliced 5-6 garlic cloves, sliced 300g/10½oz Tenderstem broccoli 4 large tomatoes (or 6 medium), thickly sliced 25g/1oz flatleaf parsley, roughly chopped few sprigs fresh thyme, leaves picked 200ml/⅓ pint passata salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper.Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Use 2 tablespoons of the oil to grease a roasting tin (about 25 x 35cm/10 x 14in), or a shallow casserole dish with a lid. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Spread the potato slices in the tin in a single layer, then season with salt and pepper. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Layer over the carrots and season again. Add a layer of courgettes, then onion and garlic, and season once more. Scatter over the broccoli, and cover with the tomatoes. Scatter over the herbs and a final sprinkling of salt and pepper. Mix together the passata and the remaining oil and pour over the vegetables. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice. Cover the roasting tin tightly with foil or put a tight-fitting lid on the pan and bake for 1½ hours. If the vegetables have released a lot of liquid, pour it off into a pan and reduce down to a thick and tasty sauce. Pour it back over the vegetables and allow to cool slightly before serving as a side dish or as a main with crusty bread or rice.