This briam is made with the last vegetables and the first olive oil of the season. Nikos, who has the best stall with greens and vegetables in the Friday open market, said that those were the last zucchinis of the year (he meant not grown in a greenhouse). Briam is 90% of times boring – to say the least. Vegetables cut in big slices, undercooked, not the best quality of olive oil… Any of that can ruin a dish that depends on the quality of the raw materials and on attention to detail during preparation. We like our briam crunchy and thinly sliced. Serves 4 as main dish, 8 as starter 600g small eggplants, halved lengthways and cut into 1cm slices 300g zucchinis, thinly sliced 350g onions, peeled and thinly sliced 200g red and yellow bell peppers, cut into 1,5cm slices 100g green bell peppers, cut into 1,5cm slices 250g potatoes, peeled and cut into thin wedges 100g small okra, ends trimmed, (optional) 1/2 cup chopped flat-leaf parsley 2 cloves of garlic, finely chopped 250g very ripe tomatoes, blanched, peeled and pureed (or chopped …