Roasted Vegetables With Lemon And Garlic Briam 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.)

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Steps:

• Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
• Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE

Steps:

• Set oven to 400°F.
• Grease a large baking sheet/pan.
• Mix all the veggies with olive oil and garlic (if using) to coat well.
• Season with salt and pepper.
• Place on the baking pan.
• Roast in oven for about 30-35 minutes, or until tender.
• To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
• Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
• Garnish with fresh herbs if desired.
• Delicious!