"Briam" - A Summertime "must" of the Greek cuisine

"Briam" is the most easy summer dish you could put together with no hassle cooking it. Soon the courgettes will be in their season, so don't miss the chance to have this tasty and light food. There is the version I'm giving you today with potatoes and courgettes but the dish can be cooked also included aubergines. There is the oven version of the recipe but also the version cooked in the pot

Ingredients (for 4-6 people):
½ kg potatoes, peeled and cut in chunks
½ kg courgettes, cut in 1/2cm thick slices
1 green pepper, diced
1 medium onion, sliced
2 large ripe tomatoes pureed
2 cloves garlic, chopped
2 tbsp parsley, roughly chopped
100 ml olive oil
Salt
pepper
500 ml water

Method:
Preheat the oven at 180°C.

Get a big shallow oven dish and throw in the potato chunks, the courgette slices, the diced pepper, the parsley, the garlic and the onions. Add salt and pepper and the olive oil.

With your hands mix all the ingredients together and then spread them evenly in the dish. Pour in the water and then scatter the tomato on top.

Bake for 1 hour or until the potatoes and the courgettes are tender and coloured and in the dish you have left only some nice olive/tomato sauce.

You serve it warm or at room temperature along with fresh crusty bread and feta cheese. Briam is a dish which can be eaten even cold the next day.

Notes:
If you want, you can add 1-2 diced aubergines in the pan and more peppers of various colours. The version I'm giving you is the most classic and the one I personally prefer.

You could also cook the briam in a saucepan. In that case you have to sauté first the onions with the garlic, then add the potatoes and the peppers and you continue in the same way as here