Briami or Briam- Authentic Greek Roasted Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Greek
Briami or Briam- Authentic Greek Roasted Vegetables
Description
The Briami or Briam recipe brings together a variety of summer vegetables, including potatoes cut into chunks, eggplant pieces, zucchini slices, quartered onion, and bell pepper slices. The vegetables are tossed with chopped garlic and a blend of dry herbs: mint, oregano, and parsley. Tomato paste mixed with water creates a light sauce that coats the veggies, along with generous olive oil to facilitate roasting and flavor development.
The vegetables are arranged in a shallow pan in a single layer, then a small amount of water helps maintain moisture during the roasting process at 350°F (180°C). Covered with foil initially, they roast for about an hour until fork-tender. The dish balances the soft texture of cooked root vegetables with the slight bite of zucchini and herbs, complemented by the richness of tomato and olive oil.
Briami is traditionally served as a side dish or can be enjoyed as a vegetarian main. Its herb and garlic seasoning make it flavorful yet mild. According to the notes, about 4 pounds of mixed vegetables is typical, with flexibility in the proportion of zucchini and eggplant according to preference. Salt is added sparingly at first and adjusted when serving.
Ingredients
- 2 potato medium
- 1 cup tomato chopped, or sliced, or cherry tomatoes
- 1-2 medium eggplant
- 2-3 medium zucchini
- 1 onion
- 1 bell pepper
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
- 1/2 cup + 2 tbsp extra virgin olive oil
- water warm
- 2 tablespoons mint dry
- 2 tablespoons oregano
- 1/4 cup parsley
- salt
- black pepper
Instructions
- Preheat oven at 350 F (180 C)
- Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
- Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
- Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
- Add about the olive oil and mix well. We usually do it with our hands.
- Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
- Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
- Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.Pour more later if it seems like they are becoming dry.
- Cover with aluminum foil and roast for about an hour.
- After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
- If they are cooked, remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.
- Let it cool and serve with bread and feta cheese. You can also serve cold.
Notes
- Aim for about 4 pounds of vegetables; adjust zucchini and eggplant amounts to personal preference.
User Reviews
Overall Rating
5
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