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4.9 from 216 votes

Briam | Tourlou (Greek Roasted Vegetables)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Side Dish , Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 2 eggplants cut in half and then into half-moon slices
  • 3 zucchini cut into 3 mm rounds
  • 2 Florina red peppers cut into thick pieces
  • 2 tomatoes cut into 8 pieces
  • 2 onions cut into 6 pieces
  • 1 clove of garlic finely chopped
  • 2 green bell peppers cut into 8 pieces
  • 2 carrots grated
  • 400 g canned chopped tomatoes
  • 50 g pine nuts
  • 1 tablespoon thyme only the leaves, finely chopped
  • ¼ teaspoon granulated sugar
  • 100 g feta cheese crumbled
  • salt
  • pepper
  • extra virgin olive oil

Instructions

    Cup of Yum
  1. Place a large, deep pan over high heat and let it get very hot. Add all vegetables and some olive oil. Mix and sauté until they soften.
  2. Add the canned tomatoes, pine nuts, thyme, and sugar. Lower the heat and simmer for about 35 minutes, until the sauce thickens.
  3. Ηeat a broiler in the oven.
  4. Transfer the contents of the pan to a 26 x 30 cm (10 x 12-inch) ovenproof baking dish. Sprinkle with feta cheese and cook under the broiler for 15 minutes.
  5. When ready, remove from oven and serve warm.

Notes

  • Chef’s tip: If the eggplants are bitter, simply place them in a strainer, sprinkle with some salt and allow them to drain.