Briam Greek Roasted Vegetables Recipes

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h

Yield 4

Number Of Ingredients 7

Briam (Greek Baked Zucchini and Potatoes) image

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g

Ingredients

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

GREEK BRIAM (ROAST VEGETABLES)

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

Greek Briam (Roast Vegetables) image

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

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

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

Provided by Aggeliki

Categories Side Dish Vegetables Tomatoes

Time 1h40m

Yield 12

Number Of Ingredients 18

Briam (Greek Mixed Vegetables in Tomato Sauce) image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Bake in the preheated oven until all vegetables are tender, about 1 hour.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.7 g, Fat 11.6 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 97.2 mg, Sugar 6.5 g

Ingredients

4 tomatoes
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
⅓ cup chopped fresh parsley
⅓ cup chopped fresh mint
⅓ cup chopped fresh basil
2 tablespoons fresh oregano
¼ cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

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

Briami (Greek Oven-Roasted Vegetables) image

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

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

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Briam Greek Roasted Vegetables Recipes

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

GREEK BRIAM (ROAST VEGETABLES)

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

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

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