Briam is a rustic Greek oven baked vegetable medley. Think roasted potatoes, courgettes, eggplant, tomatoes and onions, generously doused in olive oil, garlic and herbs like oregano and parsley until everything becomes tender and slightly caramelised. It originates from rural Greece as a peasant dish celebrating seasonal produce and frugal simplicity, with regional variations (some add peppers, others include feta or a splash of tomato purée). In Greece people enjoy briam as a communal, family style dish served warm or at room temperature, often alongside crusty bread, olives and a chunk of feta, and it’s a staple at summer lunches, taverna tables and meze spreads where everyone scoops from the same pan, savouring its comforting, sun soaked flavours.

You don’t needs to the vertical layering, or even cut as thin strips, a lot of the time the vegetables and chopped into medium pieces before rolling through the sauce and baking for a simple vegetable tray bake. Even I get over the layering and end up just through the leftover layers into the middle of the pan.