How To make Briami
1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 t Sugar
Salt and pepper, -to taste Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. Saute the vegetables except the tomatoes in the olive oil in small batches. Saute each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. Place the sauteed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. Add the tomatoes into the pan and saute for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. Pour the tomato sauce on top of the vegetables and bake at 350 degrees F. or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. NOTES: * Greek vegetable casserole -- This is a very colourful vegetable dish from Greece. I got the recipe out of a Greek cookbook. : Difficulty: easy. : Time: 30-45 minutes preparation, 1 hour baking. : Precision: No need to measure. : Kriton Kyrimis : Princeton University, Computer Science Dept., Princeton, New Jersey, USA : kyrimis@princeton.edu allegra!princeton!kyrimis : Copyright (C) 1986 USENET Community Trust
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Briami: Greek Vegetable Bake,Gluten-Free Recipes
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Briami: Greek Vegetable Bake with Olives and Feta
Round baking tin approximately 35-40cm diameter or 30x30cm baking tin
INGREDIENTS
Vegetables:
3 large tomatoes, sliced into wedges
2 large potatoes, peeled and cubed
1 large brown onion, roughly chopped
1 large zucchini, cubed
1 large carrot, cubed
1 medium sweet potato, peeled and cubed
1 medium eggplant, cubed
1 medium red capsicum, seeded and chopped
6 large garlic cloves, minced
16 kalamata olives
200g Greek Feta, diced or crumbled (dairy free optional)
Seasoning:
1.5 tablespoons dried Greek oregano
1 ½ tablespoons sea salt flakes
1 teaspoon pepper
1 heaped tablespoon of tomato paste
¾ cup water
½ cup extra virgin olive oil (extra to drizzle after cooked)
INSTRUCTIONS
1. Line a tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F.
2. Prepare all the vegetables and cut them into equally sized pieces so they cook evenly. Transfer all the vegetables into the baking tray including the olives but not the feta.
3. Season the vegetables with sea salt, pepper, and oregano. Place the tomato paste and water into a bowl and whisk until combined and then pour over the vegetables.
4. Cover with baking paper, and bake for 1 hour and 30 minutes, turning the tray around halfway through to evenly bake.
5. Once cooked, remove from the oven and add the feta. Optional to gently stir through the vegetables (or leave them on top). Drizzle an extra couple of tablespoons of extra virgin olive oil over the top.
6. Serve with crusty bread, warm steamed rice, pasta, or any protein of choice.
#greekfood #greekrecipes
Roasted Vegetable Medley | Akis Petretzikis
Roasted Vegetable Medley | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Aliki Georgiou, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris
Briam Greek Roasted vegetables
How to make Briam - Greek Vegetable Dish
A traditonal Greek dish – Briam is a healthy, baked vegetable dish packed with flavour!
Ingredients
1 Aubergine
3 medium sized potatoes
3 medium sized courgettes
3 onions (you can use red or white onions)
4 cloves of garlic
Salt & Pepper
1 tin chopped tomatoes
Small bunch of parsley
Half a cup (125ml) olive oil
Its the perfect dish to make for any time of the year but particularly in the summer as aubergines and courgettes are at their best.
This dish is vegan, vegetarian, gluten – free, low carb and absolutely delicious!
In Greece we eat it as a main meal with (yes, you guessed it) a good chunk of feta cheese and crusty bread.
You will love it!
Μπριάμ Traditional Greek Briam
Το αγαπημένο μπριάμ κατσαρόλας, γνωστό και ως τουρλού
Traditional Greek mixed vegetables, cooked with tomato sauce.
The absolute summer recipe
Briam (Μπριάμ)-KaterinalittleKitchen-Katerina Giannakopoulou Recipe 43
Hi guys!
Today I decided to make briam and film it for you. Briam is a Greek Dish very tasty full of vegetables! We usually make it in summer because all the vegies are in season and they are full of flavor! Briam usually contains zucchinis and potatoes but if you add other veggies we call it tourlou!
To me briam can have every veggie you have in your kitchen so allow me to call it just briam and not tourlou!
To get the complete recipe with instructions and measurements, check out my website:
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Creamy pasta(Μακαρόνια με κρέμα γάλακτος):