Briam (Greek Style Roasted Vegetables)
User Reviews
5
Briam (Greek Style Roasted Vegetables)
Description
Briam (Greek Style Roasted Vegetables) begins with thinly sliced eggplant, zucchini, and yellow potatoes laid out evenly in a 12-inch baking dish. A tomato sauce is prepared by mixing diced fresh tomatoes, grated garlic, olive oil, salt, pepper, and dried oregano. Part of this sauce lines the bottom of the dish before the vegetables are arranged and seasoned with olive oil, salt, and pepper. The remaining tomato mixture and quartered fresh tomatoes are layered on top. Covered with foil, the dish roasts in a 400°F oven to soften and blend flavors, then finishes uncovered to brown and bubble.
The vegetables become tender and infused with the garlic, oregano, and tomato flavors. The dish has a rustic texture with soft layers of vegetables and a rich, aromatic topping. Crumbled feta cheese adds a salty tangent, complementing the natural sweetness of roasted vegetables.
Briam is traditionally served warm and accompanied by pita bread, perfect for scooping or as a side to grilled meats. It works well as a vegetarian main or part of a mezze spread.
This recipe is flexible and flavorful, highlighting seasonal vegetables and simple Greek herbs.
Ingredients
For the vegetables
- 1 eggplant medium, sliced into 1/4 inch rounds
- 1 zucchini medium, sliced into 1/4 inch rounds
- 3 potato large yellow, peeled and sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tomato fresh, quartered and halved
For the tomatoes
- 3 cups diced tomatoes
- 3 cloves garlic grated or pressed
- 6 tbsp olive oil
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1 tbsp oregano dried
For serving
- 1/2 cup feta cheese crumbled
- 2 pita bread make our fluffy pita bread recipe, cut into quarters
Instructions
- Preheat the oven to 400F.
- Mix together the 3 cups diced tomatoes, garlic, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.
- To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.
- Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
- Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes unti bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.
- Serve topped with crumbled feta cheese and pieces of pita bread.
Notes
- Briam can be enjoyed alone or served as a side dish with Greek Chicken and Lemon Potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 48.6g | 16% |
| Protein | 6.5g | 13% |
| Fat | 24.1g | 37% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 2.8g | 16% |
| Monounsaturated Fat | 16.7g | 84% |
| Sodium | 1267mg | 53% |
| Fiber | 9g | 36% |
| Sugar | 10.9g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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