Briám — Slow-Roasted Summer Vegetables

Preheat your oven to 180°C. Peel the potatoes and cut them into 2 cm thick wedges. Cut the zucchini and eggplant into similar-sized rounds or half-moons.

Slice the red onion into thin rings. Roughly chop the ripe tomatoes and finely mince the garlic cloves.

In a large roasting pan, combine the potatoes, zucchini, eggplant, red onion, tomatoes, and minced garlic. Pour over the Greek extra virgin olive oil.

Sprinkle generously with dried rigani, salt, and black pepper. Toss everything together with your hands until all the vegetables are well coated in oil and seasonings.

Spread the vegetables in a single layer in the roasting pan. If your pan is too small, use two to avoid overcrowding, which steams rather than roasts.

Roast in the preheated oven for 60 minutes. After 60 minutes, gently stir the vegetables to ensure even cooking and browning.

Continue roasting for another 30 minutes, or until the vegetables are very tender, deeply golden, and slightly caramelized. A fork should easily pierce the potatoes.

Remove from the oven and let it rest for 10 minutes. Finely chop the fresh parsley and sprinkle it over the briám just before serving.