Greek roasted vegetable bake (Briam)

1. Cut the courgettes, aubergines and peeled potatoes into slices about 1 cm thick, the peppers into strips and the onions into half-moons.

2. Grate the tomatoes (the skin stays in your hand), chop the garlic and finely chop the parsley.

3. In a large bowl, toss all the vegetables with half the grated tomato, the garlic, parsley, oregano, two-thirds of the olive oil, salt and pepper.

4. Spread evenly in a roasting tin, pour over the remaining tomato, 100 ml water and the rest of the oil, then cover with foil.

5. Bake at 190 °C for 45 minutes covered, then uncover and bake for another 40-45 minutes, until the vegetables are soft and caramelised at the edges.

6. Rest for at least 15 minutes and serve lukewarm with feta and fresh bread.

Tip: Briam is a summer dish for using up vegetables – anything you have on hand can go in. Don't hold back on the olive oil; it's what makes it silky and rich.