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Briam with added beetroot for extra late summer colour and sweetness – all ingredients (apart from oil & salt) from Cultivate!

A seriously tasty dish hailing from Crete, which warms us with memories of the summer sun through its use of sun-kissed, juicy roast veg.  Even better, all the ingredients (except the olive oil & salt) are local and can be picked up from Cultivate’s VegVan on a Saturday between 10am and 2pm in Botley!

You can use any amounts, and add other veg like beetroot and cherry tomatoes, but here is a rough guide to give you an idea of tried-and-tested amounts.  This serves 4, with a reasonable amount left in the fridge to nibble on the next day – the leftovers are also really good between sheets of lasagne, with an easy white cheese sauce too!

1/2 kg courgettes
1/2 kg aubergines
1/2 kg potatoes
2 ripes grated tomatoes
3 crushed garlic cloves
1 bunch flat leaf parsley, finely chopped
1 glass of olive oil
Salt & pepper to taste

– Preheat the oven to 200 degrees C.
– Slice and salt the aubergines, putting to the side to lose their bitterness.
– Slice the potatoes and courgettes, grate the tomatoes, and then add to a big roasting dish with everything else, with a splash of water.
– Cook for about 2 hours, turning occasionally.

We eat this in our house as a main, with some pitta.  You could also add some other Greek-style sides, like houmous, tzatziki and feta.



[August - October]

One Response

  1. […] We’ve added a new recipe to our list today which uses ingredients which are still fully available from local growers, and can be picked up from the Cultivate VegVan on a Saturday in Botley.  Check it out here! […]

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