Greek Roasted Veggies Briam

this is what I really love about Greek home cooking today we are making Greek bomb and if you’ve never heard of it before and let me just say it might be the best tray of roasted vegetables you ever tasted you got something that tastes way bigger than the sum of its parts preheating your oven to 400° F or 200° C start by dicing up four to five Roma tomatoes in the small pieces these are a backbone of the sauce next chop five potatoes into 1in chunks slice three zucchinis into thick half moons or big chunks you want them to have texture when cooked also cut up one red onion into wedges or thick slices and finally two red peppers chopped into strips or large 1-in chunks now slice six cloves of garlic don’t mince them you want little golden slivers that roast gently and melt into the dish without disappearing now for the fresh herbs grab a handful each of parsley and dill about one cup of each when it’s chopped briam is one of those throw it all in the pan and roast the kind of meals so into your baking dish add all the chopped vegetables six sliced garlic cloves 1 cup of chopped parsley 1 cup of chopped dill 2 tbsps of tomato paste 1 tbsp of dried oregano i mean it wouldn’t be a Greek dish without some oregano 2 tbsps of salt and 1 cup or 250 mls of really good olive oil don’t skimp pair the oil is what carries all the flavor and turns everything silky and tender personally I’m using Calakori olive oil it’s one of my favorite olive oils I can get here in Canada it has a great flavor the main thing here is use the best olive oil you can get it’s a big part of the flavor of this dish now give it all a good toss right in the pan and don’t be afraid to get a bit dirty you want everything covered in the oil and herbs then to finish it off we’re going to add one cup or 250 mls of water but only in the corners of the pan this lets the steam soften the veg while the tops roast and caramelize then roast it for 45 minutes to an hour and you want to turn these vegetables about halfway through you want the edges to be crisp the tomatoes to be soft and the garlic to be soft and golden you got this olive oil herbloated sauce at the bottom just begging for some bread to serve plate it up i like to finish it with a little bit more olive oil and a handful of crumbled feta that creaminess and the salt from the cheese just pulls it all together