Briam with layered zucchini, eggplant, and tomatoes

Briam with layered zucchini, eggplant, and tomatoes

seasaltnhoney.com

Slow-baked summer vegetables, infused with olive oil and oregano, make this Greek Briam a flavorful delight. Find the recipe on page 112 of Sea Salt and Honey.

View full recipe on seasaltnhoney.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seasaltnhoney.com.

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Cooking tools:

  • Oven
  • Baking dish
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Spoon

Ingredients

  • 5 potatoes (peeled)
  • 1 large eggplant
  • 5 medium zucchini
  • 2 large red onions
  • 6 medium tomatoes
  • 1 tbsp sea salt (plus more for the layers)
  • 120 ml olive oil
  • ground black pepper
  • 1 bunch fresh parsley (stemmed and chopped)
  • 1 tbsp dried oregano
  • 170 g can tomato paste

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