Rick Stein Cornish Briam | Easy Summer Vegetable Supper
Rick Stein's Cornish twist on a briam, a Greek dish of roasted vegetables, is given extra oomph with the addition of chilli and feta.
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Cooking tools:
- Oven
- Roasting pan
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Measuring spoon
- Pastry brush
- Spoon
- Colander
- Peeler
Ingredients
- 150ml olive oil, plus extra for greasing
- 500g waxy new potatoes, peeled and cut lengthways into 5mm slices
- 400g carrots, peeled or scrubbed and sliced lengthways
- 2 large courgettes (about 400g) sliced lengthways
- 1 large onion, peeled and sliced
- 5 - 6 garlic cloves, peeled and sliced
- 300g tenderstem broccoli
- 4 large tomatoes (or 6 medium), thickly sliced
- 1 red or green finger chilli, sliced
- A handful of flat leaf parsley, chopped
- A few thyme sprigs, leaves stripped from the woody stalks
- 200ml passata
- 100g feta cheese, crumbled
- salt
- black pepper
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