Briam: Traditional Greek Roasted Vegetables

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Briam: Traditional Greek Roasted Vegetables

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» Briam: Traditional Greek Roasted Vegetables

Briam: Traditional Greek Roasted Vegetables

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Here is the perfect opportunity to get your Greek on! Greek Briam takes roasted vegetables to a whole new level of delicious. You need just a few simple pantry ingredients: potatoes, zucchini, red onions, and tomatoes. But the Greek flavors from spices, fresh garlic, parsley and a generous drizzle of make all the difference. Plus, this recipe is text-book Vegan. Zero Cholesterol. Low Carb. Gluten Free. All the good stuff!

Briam: Traditional Greek Roasted Vegetables

Be sure to see the video, step-by-step photos and tips below for foolproof results.

My first experience with briam was more than 10 years ago at a restaurant on the island of Patmos. We asked the owners, an older Greek couple, to surprise us with their best homemade dish. And we were served humble bowls of briam with assorted warm bread, and a side of tasty feta. Absolutely delightful!

That’s the thing about Greek cooking that I absolutely adore, you can take a few simple ingredients and turn them into a feast!

Briam is basically roasted vegetables, the Greek way. Thin roasted vegetable casserole, typically starring, potatoes, zucchini, red onions, and tomatoes. If you want to get fancy, add eggplant or bell peppers. The flavor profile is simple–oregano, a dash of piney , parsley, and fresh garlic.

But, pulling this vegetable casserole together is, no surprise, a generous drizzle of quality extra virgin olive oil. Looking for that deeper, complex and rich peppery taste, I reached for my Greek extra virgin olive oil from organically grown and processed koroneiki olives. If you haven’t tried it yet, you simply must! (Check out all the info on Early Harvest EVOO )

Briam: Traditional Greek Roasted Vegetables

How to Make Briam: Greek Roasted Vegetables

Really, briam is easy to make.And I’ll say this off the bat, if you don’t feel like arranging the vegetables beautifully in round rows, you can just just arrange them flat on your large baking pan and call it good. But here is how I make it…

1. First, be sure the veggies are thinly sliced so that they cook well and evenly. My red onion was quiet large, so I cut it in half first before slicing.

2. To ensure great flavor, I like to toss the vegetables in a large mixing bowl with all my flavor makers: salt, pepper, spices, fresh parsley, garlic and a super generous amount of my quality EVOO. Make sure everything is well coated

3. Grab a round baking pan or oven-safe skillet . Pour diced tomatoes from a can on bottom, then assemble the veggies in rows going around the perimeter of the pan, alternating until you fill the pan and there are no veggies left.

Briam: Traditional Greek Roasted Vegetables

Remember, if you don’t have the time to arrange the veggies this way, totally skip and simply spread them on top of the tomato layer and go from there ) And can also use a large or a instead of a round pan.

3. Once you have the veggies assembled in the pan, if you have any of that yummy olive oil-garlic mixture left in the mixing bowl, pour that all over the veggies, then finish with more tomatoes. And all that’s left to do is cover this beauty up with some foil and place in the hot oven.

4. This is kinda of a long roast…the first part, the veggies will be covered, then we uncover and let them roast until we lose the liquid, the veggies cook to tender perfection…I love it when they’re nicely charred

As a main vegan course, these Greek roasted vegetables will easily feed a family of four. Nothing much is needed than a warm piece of your favorite bread or a bed of rice or your favorite grain to sop up all the goodness. You can do as they would in Greece and add a side of great feta and some olives. A small starter like roasted garlic hummus would not hurt.

If you’re serving a larger dinner, you can serve briam as a side dish next to , or even

Briam: Traditional Greek Roasted Vegetables

You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Watch Video Tutorial for Briam: Greek Roasted Vegetables

Briam: Traditional Greek Roasted Vegetables

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- Author: The Mediterranean Dish

Briam: Traditional Greek Roasted Vegetables

- Total Time: 1 hour 35 minutes

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.

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- 1 1/4 lb/ 570 g gold potatoes , peeled and thinly sliced into rounds

- 1 1/4 lb/ 570 g zucchini squash , thinly sliced into rounds

Briam: Traditional Greek Roasted Vegetables

- 1/2 cup/ 35 g chopped fresh parsley

- Greek extra virgin olive oil

- 1 28-oz/ 794 g canned diced tomatoes with juice

- 1 large red onion or 2 smaller red onions, thinly sliced into rounds

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Briam: Traditional Greek Roasted Vegetables

- 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 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

- 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.

Briam: Traditional Greek Roasted Vegetables

- Cover the pan with foil . 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.

- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.

- Cook’s Tip: If you don’t feel like arranging the vegetables neatly in round rows, you can use a large au gratin dish like or a large and deep rectangular baking dish like. Pour 1/2 the tomatoes in the baking dish to cover the bottom as instructed, then simply spread the vegetables flat in the dish and top with the EVOO mixture and remainder of the tomatoes. Cover and follow instructions from here. It will look more like

- What to Serve Along: To serve briam as the main vegan course, simply serve it crusty or whole wheat pita bread, or grain of your choice. Greeks often add a hearty piece of feta and some olives to go along. And to start the meal, I often add a bowl of If you’re serving a larger dinner, you serve briam as a side dish next to , or even

- Leftovers Storing and Reheating Instructions: You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Briam: Traditional Greek Roasted Vegetables

- Recommended for this Recipe: For best taste, use our or both from organically grown and processed Koroeniki olives. And from our organic spice collection:

Keywords: Briam, Roasted Vegetables, Vegetable Casserole

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