Greek braised summer vegetables (briam-style)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
• Zucchini / courgette400 g (≈ 2 zucchinis) (100 g (≈ 0.5 zucchini))
• Eggplant / aubergine320 g (≈ 0.5 eggplant) (80 g)
• Tomato (firm ripe)320 g (≈ 2.5 tomatos) (80 g (≈ 0.5 tomato))
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Extra-virgin olive oil60 g (15 g)
• Dried oregano2 g (0.5 g)
• Parsley12 g (3 g)
• Salt4 g (1 g)

Method

1. Cut all the vegetables into chunks.
2. Layer in a wide pan with garlic, oregano, salt, the oil and 80 ml water per serving.
3. Lid on, braise 35 minutes on a low heat until soft; scatter parsley.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.