Briam - Greek Roasted Vegetables

Name: Briam - Greek Roasted Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 people
Ingredients: 2 large tomatoes; 2 medium potatoes; 2 medium zucchini; 1 large red pepper (sweet Romano pepper); 1 medium red onion; 3 cloves garlic; 4 tablespoon good quality olive oil; ½ tablespoon olive oil; 3 prigs fresh thyme; ⅓ teaspoon salt; ¼ teaspoon freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 people
Calories
280 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, Greek

Briam - Greek Roasted Vegetables

Dana Farley

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Briam is a hearty Greek casserole dish featuring roasted vegetables cooked in a generous amount of olive oil and seasoned with simple Mediterranean flavors.

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Ingredients

Servings

2 large tomatoes (sliced)
2 medium potatoes (peeled and sliced)
2 medium zucchini (sliced)
1 large red pepper (sweet Romano pepper) (deseeded and sliced)
1 medium red onion (peeled and sliced)
3 cloves garlic (finely chopped)
4 tablespoon good quality olive oil (for vegetables)
½ tablespoon olive oil (for greasing the dish)
3 prigs fresh thyme (finely chopped)
⅓ teaspoon salt
¼ teaspoon freshly ground black pepper

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Instructions

Preheat the oven to 200°C (390°F).
Grease a baking dish with ½ tablespoon of olive oil.
Start by arranging the sliced tomatoes at the bottom of the greased baking dish.
Sprinkle half of chopped thyme, garlic, salt, and black pepper evenly over the vegetables.
Drizzle the tomatoes with ¼ of olive oil, ensuring they are lightly coated.
Layer half of the sliced potatoes on top of the tomatoes.
Arrange sliced zucchini, followed by another layer of potatoes, red pepper, and red onion.
Sprinkle chopped thyme, garlic, salt, and black pepper evenly over each layer.
Drizzle the remaining olive oil, ensuring everything is lightly coated. Cover the baking dish with aluminum foil.
Place the covered dish in the preheated oven and roast for about 45-50 minutes, or until the vegetables are tender and lightly browned.
Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
If the vegetables are not browned enough, roast them for another 10 minutes, until they are slightly charred.
Once cooked, remove the foil and allow the vegetables to cool slightly before serving.

Equipments used:

Notes

Choose the freshest vegetables available to ensure the best flavor and texture in your Briam.
Aim for uniform slices of vegetables so they all cook up at the same.
Use a generous amount of olive oil for that extra richness and flavor. It's the secret sauce to a tasty Briam.
Cover up the dish with some tin foil to lock in steam, making the veggies super soft and moist.
Check the veggies with a fork to see if they're tender enough. If not, put them back in for a bit longer until they're just right.
Feel free to use whatever vegetables you have on hand, and don't stress about arranging them perfectly!

Nutrition Information

Show Details

Calories 280kcal (14%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Sodium 216mg (9%) Potassium 1062mg (30%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 2277IU (46%) Vitamin C 107mg (119%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 280 kcal

% Daily Value*

Calories	280kcal	14%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Sodium	216mg	9%
Potassium	1062mg	23%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	2277IU	46%
Vitamin C	107mg	119%
Calcium	55mg	6%
Iron	2mg	11%