Briam, also known as Greek Roasted Vegetables, is a traditional Mediterranean dish that showcases the simplicity and flavor of fresh, seasonal vegetables. This vibrant and nutritious dish combines layers of thinly sliced potatoes, zucchini, and red onion, all roasted together with garlic, herbs, and juicy tomatoes. The vegetables soak up the rich olive oil and aromatic herbs, creating a tender, melt-in-your-mouth texture that’s bursting with flavor. Briam is a perfect side dish or a light main course, and it’s even more delicious when served with crusty bread and feta cheese. Whether you’re looking for a healthy, plant-based dish or simply want to savor the essence of Greek cuisine, this roasted vegetable medley is a must-try.
Ingredients
- 1 1/4 lb (570 g) gold potatoes (about 3 medium-size), peeled and thinly sliced into rounds (about 1/8-inch thick)
- 1 1⁄4 pounds (570 g) of zucchini squash, which is about 2 to 3 individual zucchinis. Slice them into thin, circular pieces approximately 1/4 inch thick.
- Salt and pepper, to taste
- 2 tsp (3.6 g) dried oregano
- Slightly less than 1 teaspoon (1.2 grams).
- ½ cup (35 grams), finely chopped 4 garlic cloves, minced
- 1/2 cup Early Harvest Greek extra virgin olive oil (or more, as needed)
- 1 (28-oz/794 g) can diced tomatoes with juice (preferably no-salt added organic)
- 1 large red onion (or 2 smaller), thinly sliced into rounds (if large, cut in half first, and then slice)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- Peel the potatoes and slice them thinly into 1/8-inch rounds. Place them in a bowl of water to prevent browning while you prepare the other vegetables.
- Slice the zucchini into 1/4-inch rounds.
- Thinly slice the red onions into rounds. If the onion is large, cut it in half first before slicing.
- Layer the Vegetables:
- Drain the potatoes and pat them dry. In a large baking dish or roasting pan, start by arranging a layer of sliced potatoes, followed by a layer of zucchini, and then a layer of red onion.
- Repeat the layers until all the vegetables are used up, slightly overlapping the slices to ensure even cooking.
- Season the Vegetables:
- Sprinkle the minced garlic, dried oregano, dried rosemary, and half of the chopped parsley evenly over the vegetables.
- Season generously with salt and black pepper to taste.
- Drizzle the olive oil over the vegetables, making sure they are well coated. Use a brush or your hands to spread the oil evenly if needed.
- Add the Tomatoes:
- Pour the diced tomatoes and their juice evenly over the layered vegetables. Gently press down on the vegetables with the back of a spoon to allow the tomatoes and their juices to settle into the dish.
- Bake the Briam:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for another 30-40 minutes, or until the vegetables are tender and slightly browned around the edges. The liquid should be mostly absorbed, and the vegetables should have a rich, roasted appearance.
- Finish and Serve:
- Remove the Briam from the oven and let it rest for a few minutes. Sprinkle the remaining chopped parsley over the top before serving.
- Serve warm or at room temperature with crusty bread and a side of feta cheese, if desired.
Conclusion
Briam is a beautiful example of how simple ingredients can be transformed into a flavorful and satisfying dish. The slow roasting process melds the flavors of the vegetables with the olive oil and herbs, creating a harmonious blend of taste and texture. Whether you’re serving it as a side dish to grilled meats or as a vegetarian main course, this Greek roasted vegetable medley is sure to become a favorite. Enjoy the rustic charm and healthy goodness of this traditional Mediterranean recipe!
Briam: Authentic Greek Roasted Vegetables for a Flavorful Feast
Briam is a traditional Greek dish of roastedvegetables, including potatoes, zucchini, and onions, seasoned with herbs andtomatoes. It's a delicious, healthy, and easy-to-make side dish or main course.
Ingredients
- 1 1/4 lb 570 g gold potatoes (about 3 medium-size), peeled and thinly sliced into rounds (about 1/8-inch thick)
- 1 1/4 pounds 570 g of zucchini squash, which is about 2 to 3 individual zucchinis. Slice them into thin, circular pieces approximately 1/4 inch thick.
- Salt and pepper to taste
- 2 tsp 3.6 g dried oregano
- Slightly less than 1 teaspoon 1.2 grams.
- ½ cup 35 grams, finely chopped 4 garlic cloves, minced
- 1/2 cup Early Harvest Greek extra virgin olive oil or more, as needed
- 1 28-oz/794 g can diced tomatoes with juice (preferably no-salt added organic)
- 1 large red onion or 2 smaller, thinly sliced into rounds (if large, cut in half first, and then slice)
Instructions
- Preheat the Oven:
- o Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- o Peel the potatoes and slice them thinly into 1/8-inch rounds. Place them in a bowl of water to prevent browning while you prepare the other vegetables.
- o Slice the zucchini into 1/4-inch rounds.
- o Thinly slice the red onions into rounds. If the onion is large, cut it in half first before slicing.
- Layer the Vegetables:
- o Drain the potatoes and pat them dry. In a large baking dish or roasting pan, start by arranging a layer of sliced potatoes, followed by a layer of zucchini, and then a layer of red onion.
- o Repeat the layers until all the vegetables are used up, slightly overlapping the slices to ensure even cooking.
- Season the Vegetables:
- o Sprinkle the minced garlic, dried oregano, dried rosemary, and half of the chopped parsley evenly over the vegetables.
- o Season generously with salt and black pepper to taste.
- o Drizzle the olive oil over the vegetables, making sure they are well coated. Use a brush or your hands to spread the oil evenly if needed.
- Add the Tomatoes:
- o Pour the diced tomatoes and their juice evenly over the layered vegetables. Gently press down on the vegetables with the back of a spoon to allow the tomatoes and their juices to settle into the dish.
- Bake the Briam:
- o Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- o After 45 minutes, remove the foil and continue baking for another 30-40 minutes, or until the vegetables are tender and slightly browned around the edges. The liquid should be mostly absorbed, and the vegetables should have a rich, roasted appearance.
- Finish and Serve:
- o Remove the Briam from the oven and let it rest for a few minutes. Sprinkle the remaining chopped parsley over the top before serving.
- o Serve warm or at room temperature with crusty bread and a side of feta cheese, if desired.