Briam: oven-roasted vegetables with chickpeas and oregano

Ingredients

For 1 serving

• Zucchini150 g
• Eggplant150 g
• Potatoes150 g
• Bell peppers100 g
• Red onion60 g
• Tomatoes150 g
• Cooked chickpeas120 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Parsley5 g
• Extra virgin olive oil14 g
• Saltto taste

In season: July – September

Method

1. Preheat a conventional oven to 190 °C. Wash all the vegetables. Cut the courgettes and aubergines into rounds about 1 cm thick, peel the potatoes and slice them half a centimetre thick (they cook more slowly, so thinner), deseed the pepper and cut it into strips, and cut the red onion into wedges and the tomatoes into chunks.
2. In a baking tray toss the vegetables with the drained chickpeas, sliced garlic, dried oregano, extra virgin olive oil and salt until well coated.
3. Pour half a glass of water into the tray, cover with foil and bake for 30 minutes, until the potatoes start to soften.
4. Remove the foil, stir gently and bake for 20 more minutes, until the vegetables are tender and golden at the edges and the juices have reduced.
5. Finish with chopped parsley and serve hot or warm.