Briam Traditional Greek Roasted Vegetables Recipes

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

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

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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.

Briam Traditional Greek Roasted Vegetables Recipes

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

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/

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