A MEAL YOU CAN MAKE

Briam with feta and bread

A tray of thinly sliced summer vegetables, served with feta and bread.

About 87 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Milk and wheat/gluten; choose vegetarian feta. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~581 kcal · 19g protein · 73g carbohydrate · 26g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Slice vegetables evenly, keeping potato slices thin so they cook through. Toss potatoes, courgette, tomatoes, onion, garlic, oil and oregano in a large roasting dish. Add water and spread out; cover with foil.

  2. Set the oven

    Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.

  3. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.

  4. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  5. Roast covered

    Roast with foil tightly covering the dish so the vegetables steam and soften.

  6. Uncover and brown

    Lift foil away from your face with gloves. Roast uncovered until edges colour and a knife slides through every potato slice. Extend if potatoes remain firm.

  7. Check and serve

    Crumble feta over the hot vegetables and serve with bread. Spoon over the roasting juices.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 55 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Greek-inspired roasted vegetables. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?