Greek Briam Roast Vegetables Recipes

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Place a rack in the middle.
• Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
• Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
• Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
• If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
• Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
• Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES

Steps:

• Preheat oven at 350 F (180 C)
• Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
• Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
• Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
• Add about the olive oil and mix well. We usually do it with our hands.
• Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
• Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
• Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don't pour it over the vegetables.Pour more later if it seems like they are becoming dry.
• Cover with aluminum foil and roast for about an hour.
• After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
• If they are cooked, remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.
• Let it cool and serve with bread and feta cheese. You can also serve cold.

GREEK BRIAM (ROAST VEGETABLES)

Steps:

• To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
• To bake the briam use a large baking pan, approximately 30*35cm, so that the vegetables are not layered too deep.
• Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
• Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
• Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.