Briam (Greek Roasted Vegetables)
Μπριάμ
Zucchini, potatoes, eggplant, and tomatoes slow-roasted in olive oil and herbs.
Serves 6
Prep 20 min
Cook 1 hr 15 min
Ingredients
- 2 potatoes, sliced 1/4 inch thick
- 2 zucchini, sliced
- 1 eggplant, sliced
- 1 onion, sliced
- 4 cloves garlic, sliced
- 1 can (14 oz) crushed tomatoes
- 1/3 cup olive oil
- 1/4 cup chopped parsley
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Steps
Step 1. Heat the oven to 375°F. Mix the potatoes, zucchini, eggplant, onion, and garlic in a large baking dish.
Step 2. Stir the tomatoes, oil, parsley, oregano, salt, and pepper and pour over the vegetables. Toss well.
Step 3. Cover with foil and bake for 40 minutes.
Step 4. Uncover, stir, and bake another 30 to 35 minutes until the vegetables are tender and the top is browned.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.