Briam - Greek Roasted Vegetables

Name: Briam - Greek Roasted Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 2 zucchini; 3 potatoes; 1 red onion; ⅓ cup olive oil; 2 cloves garlic; 2 tomatoes; ⅓ cup parsley; 1 teaspoon salt; 1 teaspoon black pepper

User Reviews

5.0

51 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 people
Calories
326 kcal
Course
Main Course
Cuisine
Greek

Briam - Greek Roasted Vegetables

Elizabeth Reed

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Briam or Greek roasted vegetables is a Greek vegetarian dish. It's simple to prepare and highlights the Greek way of cooking vegetables. Not only is it delicious but I can guarantee you'll be cooking your summer veggies this way again and again.

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Ingredients

Servings

2 zucchini sliced into 1 cm discs
3 potatoes peeled, cut in half and sliced into 1 cm "half-moons."
1 red onion sliced thinly
⅓ cup olive oil extra virgin
2 cloves garlic crushed
2 tomatoes grated or 200 grams of chopped tomatoes from a can
⅓ cup parsley finely chopped
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
Place the vegetables in a 30 cm (12”) baking tray. (see note 1)
Add the olive oil, garlic, tomatoes, parsley, salt and pepper.
Give everything a good stir, mix well and make sure not to overcrowd the pan - they should be in a single layer - Bake in the oven for half an hour.
Remove the dish from the oven and stir everything again. If you find the briam is a little dry, add a little water around the vegetables (be careful not to drown the dish with water; otherwise you will end up with boiled vegetables). Place back in the oven for another 30 minutes. (see note 2)
Remove and allow to cool for 5-10 minutes before serving.

Notes

Feel free to use the above ingredients to start this delicious briam.
You may also add:
Just be sure to adjust your olive oil if adding any extra vegetables.
Don't overcrowd the baking dish - the vegetables should be in a single layer. This will allow them to roast evenly. Otherwise, they'll steam.
Be careful not to drown the veggies with water; otherwise, you will end up with boiled vegetables! Remember, this is a baked vegetable dish. (Start by adding half a cup of water and checking again in the last 15 minutes).
bell peppers
eggplants
carrots
sliced cherry tomatoes
finely chopped dill, mint or oregano