BRIANI-- GREEK VEGETABLE STEW
Make and share this Briani-- Greek Vegetable Stew recipe from Food.com.
Provided by Theresa P
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together,and place in dutch oven or large pan.
- Bake at 375°F till done.
- Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
- Uncover for next 1/2 hour so that they get a light golden brown.
Nutrition Facts : Calories 338.4, Fat 18.7, SaturatedFat 2.6, Sodium 31.3, Carbohydrate 40.7, Fiber 9.9, Sugar 9.6, Protein 6.9
BRIAMI (GREEK OVEN-ROASTED VEGETABLES)
A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.
Provided by evelynathens
Categories One Dish Meal
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8
BRIAMI: GREEK VEGETABLE STEW
Make and share this Briami: Greek vegetable stew recipe from Food.com.
Provided by nealbray
Categories Stew
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Slice all vegetables in 1" pieces.
- In a large pot drizzle in olive oil and brown the first 6 ingrediants.
- Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
- Cover and stir occasionally over moderate heat until vegetables are done.
- Serve over rice or couscous.
Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7
TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)
A traditional Greek dish highlighting a variety of summer vegetables.
Provided by Marilena Leavitt
Categories Vegetarian Main Course
Time 1h30m
Yield 4-5
Number Of Ingredients 16
Steps:
- Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
- Preheat the oven to 375°F.
- Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
- To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
- Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
- Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
- Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
- Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!
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