Briam is a fresh Greek vegetable medley reminiscent of ratatouille. As a main vegan dish, these Greek roasted vegetables will easily become a new favorite. You can do as they would in Greece and add a side of feta cheese, some olives and a slice of your favorite bread.
This traditional Greek recipe for Briam falls into the category of Greek dishes called “Ladera“, which means Greek dishes that are cooked only with olive oil, without the addition of other fats. So be sure to use some extra virgin olive oil of good quality, which will surely elevate the taste!
- Let the gratin bake slowly for at least an hour. As good to enjoy cold as hot.
- You can serve Briam as an accompaniment next to chicken, roast lamb or even fish.
You can prepare this briam one night beforehand. Allow briam to cool completely before storing it. Cover tightly and store in the refrigerator. When you are done, heat it in a medium heat oven (add a little water and cover the briam to heat, if needed). You can also cook this recipe and freeze for later use. Then thaw in the refrigerator overnight and heat in a medium-heated oven in the same way as above.
You may think that the amount is a lot, but they will cook down. By releasing all the water and juice, you get half the volume.
With just 10 minutes to prepare, this briam recipe is definitely a tasty, quick, healthy, vegan dish that you will love.
How to make Briam – The Greek Vegetable Medley
- Cut the eggplant into 1 cm slices. Slice the carrots and zucchini into crescents and place them in a large ovenproof dish.
- Cut the pepper into pieces, divide the onion into four pieces and separate its layers. Put them in the large ovenproof dish together with the rest of the vegetables. Add finely chopped garlic and set aside.
- In a bowl add the grated tomatoes, garlic, honey, olive oil, herbs salt and pepper. Mix it well together. (If you want to add fresh tomatoes. Grate 400 g tomatoes and add 2 tbsp tomato paste.)
- In Pour the tomato mixture over the vegetables and mix. Cover with aluminum foil and bake for 30-40 minutes. Remove the foil and bake for another 20-30 minutes. Sprinkle with finely chopped parsley before serving.
- Serve Briam – The Greek Vegetable Medley with some fresh bread, feta cheese and some olives.
If you liked Briam – The Greek Vegetable Medley, you may also like:
Briam
Ingredients
- 2 Potatoes
- 2 Zucchinis
- 2 Carrots
- 1 Eggplant
- 1 Onion
- 1 Red bell pepper
- 2 Garlic cloves
- 400 g Tomatoes (14oz) (1 can)
- 50 ml Water (1,7 oz)
- 100 ml Olive oil (½cup) extra virgin
- 2 tsp Oregano
- 1 tsp Thyme
- 2 tsp Honey
- 2 tbsp Parsley finely chopped
- Salt
- Pepper
Instructions
- Preheat oven 180° C (350° F)
- Cut the eggplant into 1 cm slices. Slice the carrots and zucchini into crescents and place them in a large ovenproof dish.Cut the pepper into pieces, divide the onion into four pieces and separate its layers. Put them in the large ovenproof dish together with the rest of the vegetables. Add finely chopped garlic and set aside.
- In a bowl add the grated tomatoes, garlic, honey, olive oil, herbs salt and pepper. Mix it well together.
- Pour the tomato mixture over the vegetables and mix.
- Cover with aluminum foil and bake for 30-40 minutes. Remove the foil and bake for another 20-30 minutes.
- Sprinkle with finely chopped parsley before serving.
Notes
Βon appétit
