Instructions

• Preheat the oven to 390°F (200°C). Have a 9×13-inch (or similar) oven-proof baking dish ready.
• Slice the vegetables: cut 1 large potato, 1 eggplant, 1 zucchini, and 1 large tomato into rounds; slice 1 medium red onion into half-moons. Mince 1 clove garlic.
• In a large mixing bowl combine the sliced vegetables, the minced garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon ground black pepper, and all of the ½ cup (120 ml) extra virgin olive oil. Toss gently so the vegetables are evenly coated.
• Pour the 14.5 oz can (400 g) tomato sauce (or passata) into the bottom of the prepared baking dish and spread into an even layer.
• Arrange the seasoned vegetables on top of the tomato sauce in rows or overlapping layers. Tuck the 3 thyme sprigs among the vegetables. If any oil or seasoning remains in the bowl, pour it over the arranged vegetables.
• Cover the baking dish with foil (tent slightly so it does not press down on the vegetables).
• Bake covered for 30 minutes. After 30 minutes, remove the foil and check the potatoes by piercing a potato slice with a fork or knife to confirm they are tender.
• If the potatoes are tender, return the dish to the oven uncovered and roast for 20 minutes to reduce the liquid and begin browning the vegetables. If the potatoes are not yet tender, continue baking uncovered, checking every 5–10 minutes until tender, then roast until the liquid has reduced and the vegetables begin to brown.
• Optional: for additional browning/crisping, place the dish under the broiler for up to 5 minutes—watch closely to prevent burning.
• Remove from the oven and allow the briam to cool for about 20 minutes before serving.