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.

Print

Briam Greek Roasted Vegetables

Course Main Course, Side Dish

Cuisine Greek, Mediterranean

Total Time 1 hour 35 minutes

Servings 6 servings

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 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. You can either use a mandoline slicer or a sharp knife to slice into round shapes.
• I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.
• To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.
• To an over-proof dish (I use this Staub baking dish – it’s my fav!) add the tomato passata and ½ cup of water.
• 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 left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.
• 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.
• You may want to place the dish under the broiler for 5 minutes to get the veggies to crisp up a bit. Serve with feta cheese, crusty bread, and olives. The real beauty of this meal is in its versatility. You could add pitted olives, feta, or a dash of lemon at the end.

Notes

The post Briam Greek Roasted Vegetables appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/cgR73NX
via https://chefsspenncil.blogspot.com