Briam Greek Roasted Vegetables
Briam is one of those dishes that has it all – hearty, healthy, delicious and easy to prepare… and is also suitable for vegetarians as this recipe contains no meat! Briam is usually a mixture of zucchini, eggplant, and potato mixed with tomato sauce and garnished with oregano.
The vegetables are flavored with garlic and onions, coated with olive oil, and then baked to create this tasty, heart healthy Mediterranean flavored dish. You can make this dish in the summer as a side with your favourite BBQ, or as a special healthy option during the holidays.
Briam Greek Roasted Vegetables
Ingredients
Ingredients
- 1 large potatoes
- 1 eggplant
- 1 zucchini
- 1 red onion
- 1 large tomato
- 250 ml extra virgin olive oil
- 1 cloves of garlic
- 1 tsp oregano
- ½ cup parsley fresh chopped
- 1 tsp fresh rosemary chopped fine
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 can diced tomatoes
- 3 springs of thyme
Instructions
How to Make Briam Greek Roasted Vegetables:
- Start by slicing the vegetables.
- Season sliced potatoes, eggplant and zucchini in a large mixing bowl with salt, pepper, parsley, oregano, rosemary, garlic, and olive oil. Toss to make sure the vegetables are thoroughly coated. Give everything a good mix so that the veggies are well seasoned.
- In a round 12" baking pan, pour half of the diced tomatoes/passata and spread to cover bottom of pan.
- Then arrange the seasoned vegetables in rows.
- You can randomly lay out the veg slices if you don’t want to spend too much time arranging them. If there’s any olive oil or herb/garlic mixture left left in the mixing bowl, pour that over the vegetables. Top with remaining half of tomato puree or passata.
- Cover the pan with foil and bake at 390°F (200°C) for 30 minutes,
- Check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown color.
- Serve with feta cheese, crusty bread, and olives.
Notes
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