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How to Make Briam: Greek Roasted Vegetables
Briam is basically roasted vegetables, the Greek way.
Thin roasted vegetable casserole, typically starring, potatoes, zucchini, red onions, and tomatoes. If you want to get fancy, add eggplant or bell peppers.
The flavor profile is simple-oregano, a dash of rosemary , parsley and fresh garlic.
Pulling this vegetable casserole together is a generous drizzle of quality extra virgin olive oil.
Ingredients:
You need just a few simple pantry ingredients: potatoes, zucchini, red onions, and tomatoes. But the Greek flavors from spices, fresh garlic, parsley and a generous drizzle of excellent EVOO make all the difference!
Preheat the oven to 200°
1. First, be sure the veggies are thinly sliced so that they cook well and evenly
2. To ensure great flavor, I like to toss the vegetables in a large mixing bowl with all flavor makers: salt, pepper, spices, fresh parsley, garlic and a super generous amount of EVOO. Make sure everything is well coated.
3. Simply spread the veggies on top of the tomato layer and go from there . You can use a large au gratin dish or a rectangular baking dish instead of a round pan
4. Once you have the veggies assembled in the pan, you put olive oil and garlic, pour that all over the veggies, then finish with more tomatoes. And all that’s left to do is cover this beauty up with some foil (tent the foil so it doesn’t touch the veggies) and place in the hot oven.
This is kinda of a long roast…the first part (45′) the veggies will be covered, then we uncover and let them roast until we lose the liquid (about 15-25′).
Enjoy!
Further pics & video on my IG https://www.instagram.com/p/CkJHn4oMbLL/?igshid=YmMyMTA2M2Y%3D
