Greek Briam Recipe (Roasted Vegetables)

Briam is a Greek tray bake of summer vegetables: potato, courgette, eggplant and tomato, slowly roasted in plenty of olive oil with oregano. It is vegetarian and just as good warm as at room temperature.

Serves: 6 | Prep: 25 min | Cook: 80 min

Ingredients

  • 3 potatoes, thinly sliced
  • 2 courgettes, sliced into rounds
  • 1 eggplant, sliced into rounds
  • 2 onions, thinly sliced
  • 1 red pepper, in strips
  • 3 ripe tomatoes, grated
  • 3 garlic cloves, minced
  • 120 ml extra virgin olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • Fresh parsley, chopped
  • Salt and pepper

Method

  1. Heat the oven to 190°C.
  2. Toss all the sliced vegetables with the garlic, salt, pepper and oregano in a large roasting dish.
  3. Mix the grated tomato with the tomato paste, olive oil and a small glass of water and pour over the vegetables.
  4. Cover with foil and bake for 50 minutes.
  5. Remove the foil, turn the vegetables and bake for another 25 to 30 minutes until soft and browned at the edges.
  6. Sprinkle with parsley and serve warm or at room temperature.

Tips

  • Do not skimp on olive oil; it is what makes briam silky.
  • Serve with a slab of feta and crusty bread.

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Photo: Dianeira, CC BY-SA 4.0, via Wikimedia Commons.

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