Briam Roasted Vegetables

The recipe

Instructions

1. 1
   Thinly slice the potatoes, courgettes, aubergine and onion and spread them in a large roasting tin.
2. 2
   Mix the chopped tomatoes with the crushed garlic, tomato puree, oregano, olive oil and a splash of water, then pour over the vegetables and toss.
3. 3
   Cover the tin with foil and roast at 190C for 35 minutes.
4. 4
   Remove the foil, stir gently and roast for a further 20-25 minutes until the vegetables are soft and lightly caramelised.
5. 5
   Season well, scatter with chopped parsley and serve warm or at room temperature.

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