Briam with courgettes and potatoes

This courgette and potato bake is an attractive and colourful vegetarian/vegan Greek dish. It looks like a picture framed in the Ταψί (roasting dish). It’s very easy to make and you can use any seasonal vegetables you like, just make sure all your veg are cut to the same size.
I like to serve it with feta cheese or vegan cheese, a nice salad and crusty sourdough bread.

Ingredients (serves 6):
4 medium courgettes, thickly sliced
3-4 medium Cypriot potatoes, peeled and sliced (or waxy potatoes)
2 medium red onions, thickly sliced
1 aubergine, cut in half longways and thickly sliced
200g can chopped tomatoes
1 fresh large tomato, chopped
2-3 cloves garlic, chopped
2 tsp dried oregano
Sea salt
Freshly ground black pepper
2 tbsp chopped flat leaf parsley
150ml olive oil
1 vegetable stock cube
200ml warm water
You will also need a 28xm (11 inch) round Tapsi (Greek round oven dish)

Method:
Preheat the oven to 200c /400f / gas mark 6.
Drizzle the tapsi/oven dish with a little olive oil and spread the can of chopped tomatoes over the base.
Starting from the outside of the tray, tightly lay the vegetable slices upright until you come to the middle. If you have any vegetables left, just tuck them in.
Season well with salt and pepper. Sprinkle over the garlic, oregano, parsley and the fresh chopped tomato.
Dilute the vegetable stock cube in the warm water and pour over, drizzle with olive oil and cover with foil.
Place in the hot oven and bake for an hour. Remove foil and continue cooking for another 30 minutes until the vegetables are fork tender and slightly charred. Best served lukewarm.