Greek Briam Roast Vegetables Recipes

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)

Delicious Briam recipe (Greek mixed Roasted Vegetables) image

Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

Provided by Eli K. Giannopoulos

Categories Main

Time 1h30m

Number Of Ingredients 9

Ingredients

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
1/2 kg potatoes, sliced (18 oz.)
1/2 kg aubergines, sliced (18 oz.)
1/2 kg zucchinis (courgettes), sliced (18 oz.)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

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!

Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

Briam: Traditional Greek Roasted Vegetables image

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.

Provided by The Mediterranean Dish

Categories Entree/Side Dish

Time 1h35m

Number Of Ingredients 10

Ingredients

1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
Salt and pepper
2 tsp/ 3.6 g dried oregano
scant 1 tsp/1.2 g dried rosemary
1/2 cup/ 35 g chopped fresh parsley
4 garlic cloves, minced
Early Harvest Greek extra virgin olive oil
1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

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.)

Nutrition Facts : Calories 103 calories, Sugar 4.2 g, Sodium 19.1 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.4 g, Protein 2.5 g, Cholesterol 0 mg

GREEK BRIAM (ROAST VEGETABLES)

Greek Briam (Roast Vegetables) image

I have made this a few times and it is delicious. From http://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/

Provided by Wendys Kitchen

Categories Vegetable

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg ripe tomatoes, peeled and sliced (35 oz.)
1/2 kg potato, sliced (18 oz.)
1/2 kg aubergine, sliced (18 oz.)
1/2 kg courgette, sliced (18 oz.)
3/4 of a cup olive oil
1 red onion, sliced
2 garlic cloves, finely chopped
2 tablespoons chopped parsley
salt & freshly ground black pepper

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!

Nutrition Facts : Calories 137.6, Fat 0.9, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 30.5, Fiber 7.9, Sugar 9.9, Protein 5.3

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Briami (Greek Oven-Roasted Vegetables) image

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

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

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

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