Briami | Greek Roasted Vegetables | Packed with Flavor!
Briami - Greek Roasted Vegetables - or as we say, Greek Ratatouille - An excellent summer dish that is healthy, easy to make, and packed with flavor.
Briami makes an excellent vegetarian or vegan dish on it's own, or pair it with some feta cheese and lamb if you desire more Greek flavors.
Healthy. Easy to prepare. Budget friendly meal.
Briam: Baked Summer Vegetables GreekFoodTv☼
Briam is so easy to make and so delicious, with PDO extra virgin Greek olive oil. Serve with feta! To see recipe, press the more button.
Briam
6-8 servings
4 long thin eggplants, cut lengthwise into 1/8-inch/3-mm slices
Salt
2/3 cup/160 ml extra-virgin Greek olive oil for brushing and drizzling
4 medium onions, peeled, halved, and sliced
4 medium zucchini, cut into ¼-inch/6-mm rounds
3-4 plum tomatoes, peeled, cored, and sliced (with juice)
3-4 green bell peppers, seeded and cored, cut into thin rings
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper, to taste
1 tsp. dried oregano
1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain, and pat dry.
2. Preheat the oven to 375˚F/190˚C.
3. Brush a pan with olive oil. Add the vegetables (eggplants, onions, zucchini, tomatoes, green peppers) in alternating layers in rows. Season with garlic, salt and pepper. Sprinkle with oregano. Drizzle plenty of olive oil on top.
4. Bake in the oven for about 35 to 40 minutes. Set aside to cool for about 1 hour and serve at room temperature.
Briam is a dish you find in restaurants and homes alike. It's so easy to make, by basically spreading the classic summer vegetables in a baking pan with olive oil, garlic and oregano, Enjoy it hot or at room temperature with a little Greek feta or Greek yogurt.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
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!
Briam (Greek Roasted Vegetables)
Briam features thin slices of roasted vegetables baked in Greek-seasoned tomato puree. This casserole recipe makes for an easy and healthy summer side dish!
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Ingredients
1 1/4 lb gold potatoes, sliced into 1/8-inch thick rounds (about 3 medium potatoes)
1 1/4 lb zucchini sliced into 1/4-inch thick rounds (about 2-3 zucchini)
1 large red onion sliced into 1/8-inch thick rounds, then cut in half
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup fresh parsley, chopped
2 tsp dried oregano (See Note 1)
2 tsp fresh rosemary, chopped fine
4 garlic cloves, minced
1/4 cup olive oil
28 oz diced tomatoes or passata (preferred)
Instructions
Preheat oven to 400°F.
Season sliced potatoes and zucchini in a large mixing bowl with salt, pepper, parsley, oregano, rosemary, garlic, and olive oil. Toss to make sure the vegetables are thoroughly coated.
In a round 12 baking pan pour half of the diced tomatoes/passata and spread to cover bottom of pan.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in a continuous row by going around the shape of the pan and alternating (I do the onion ever 3 pairs of potato and zucchini) until the center is reached. Pour any herb/garlic mixture left in the bowl over the vegetables. Top with remaining half of diced tomatoes or passata.
Cover the pan with foil and bake on middle rack for 45 minutes. Take pan out and carefully remove foil. Place back in oven and roast for another 30 minutes or until the veggies are soft and charred and most of the liquid has evaporated. Serve warm or at room temperature.
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