Briam Greek Roasted Vegetables Recipes

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED 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, approx. 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: 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.)

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!

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Steps:

• Preheat oven to 420 degrees F.
• Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
• Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
• It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
• Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
• This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
• Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.