When the occasion was over, I used to be requested if I wished to take any of it house.
All of it was top of the range heritage produce.
I had tomatoes of each color, form and measurement. Inexperienced and purple runner beans, a yellow courgette and some younger beetroots.
I used to be pondering the way to use all this stuff in a single dish…
I made a decision on briam, a Greek dish that’s frequent in Greek houses however not often discovered on a vacationer menu.
Briam is simplicity itself to arrange and completely delicious.
Based mostly on tomatoes and potatoes, it’s a one-pot sluggish baked dish.
I used all of the meals I had, plus a big onion, potatoes and a few garlic and herbs.
Firstly, I sliced all of the tomatoes thickly. My tip with tomatoes is to not use them straight from the fridge because the chilly blocks the flavour. In reality, I preserve mine in a bowl on the kitchen worktop.
I sliced up the courgette into thick chunks and peeled and diced the beetroot.
Subsequent, I chopped up a few baking potatoes into chunks (I didn’t peel them) and sliced up the onion.
All these substances I put into a big bowl and poured in a few glugs of rapeseed oil and tossed all the things round.
Then I put all the things into an ovenproof dish, seasoned with salt and pepper, scattered over some oregano and laid a couple of huge cloves of garlic on the highest.
I baked for about an hour and a half in a average oven.
I then elevated the temperature to scorching, splashed in some white wine and tomato puree and combined it round. I continued to bake the briam till all of the liquid was absorbed.
As soon as out of the oven, I crumbled feta cheese on prime and served the dish with crusty bread.
A deliciously totally different vegetarian meal. Simply omit the cheese for a vegan possibility.
