Briam: Traditional Greek Roasted Vegetables
Briam is a classic Greek dish that showcases the simplicity and beauty of Mediterranean cuisine. This hearty, plant-based dish features layers of roasted potatoes, zucchini, and onions, all infused with aromatic herbs and extra virgin olive oil. The slow roasting brings out the natural sweetness of the vegetables, making it a delicious and healthy option for any meal. Serve it as a main course with a side of crusty bread or as a flavorful side dish to complement your favorite protein.
Ingredients
- 1 1/4 lb (570 g) gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
- 1 1/4 lb (570 g) zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
- Salt and pepper to taste
- 2 tsp (3.6 g) dried oregano
- Scant 1 tsp (1.2 g) dried rosemary
- 1/2 cup (35 g) chopped fresh parsley
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil
- 1 28-oz (794 g) canned diced tomatoes with juice (no-salt-added organic tomatoes recommended)
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, cut the onion in half first, then slice)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and place a rack in the middle of the oven to ensure even cooking.
2. Prepare the Vegetables: In a large mixing bowl, combine the sliced potatoes and zucchini. Season the vegetables generously with kosher salt, pepper, 2 teaspoons of dried oregano, and a scant teaspoon of dried rosemary. Add 1/2 cup of chopped fresh parsley and the minced garlic. Drizzle generously with Early Harvest Greek extra virgin olive oil. Toss everything together to ensure the vegetables are evenly coated with the spices and oil.
3. Assemble the Briam: Grab a large round oven-safe pan or skillet (an 11-inch pan works well). Pour half of the canned diced tomatoes with their juice into the pan, spreading them out to cover the bottom. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan, creating rows and alternating the vegetables in a circular pattern around the pan.
4. Add the Final Touches: Pour any remaining olive oil and garlic mixture over the arranged vegetables. Top with the remaining diced tomatoes, ensuring the vegetables are well-covered.
5. Roast the Vegetables: Cover the pan with foil, tenting it slightly so it doesn’t touch the vegetables. Place the pan in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the foil and return the pan to the oven. Continue roasting, uncovered, for an additional 30-40 minutes, or until the vegetables are tender, slightly charred, and most of the liquid has evaporated.
6. Serve: Remove the pan from the oven and allow the Briam to cool slightly. Serve warm or at room temperature with an extra drizzle of Early Harvest Greek extra virgin olive oil for added flavor. This dish pairs beautifully with a side of crusty bread or as part of a larger Mediterranean-inspired spread.
Additional Information
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 6 servings
- Calories: 210 kcal per serving
Briam is a wonderful example of how simple ingredients can create an incredibly flavorful dish. Its versatility makes it perfect for any occasion, whether you’re enjoying it as a main course or as a side dish. With its vibrant colors and rich flavors, Briam is sure to become a favorite in your recipe collection. Enjoy this traditional Greek roasted vegetable dish with your loved ones!
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Briam: Traditional Greek Roasted Vegetables
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
Description
Briam, a traditional Greek dish, is a vibrant and flavorful medley of roasted vegetables, including potatoes, zucchini, and red onions, all delicately seasoned with herbs like oregano and rosemary. This dish embodies the simplicity and healthfulness of Mediterranean cuisine, with the rich flavors of garlic and extra virgin olive oil bringing everything together.
Ingredients
1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
Salt and pepper
2 tsp/ 3.6 g dried oregano
scant 1 tsp/1.2 g dried rosemary
1/2 cup/ 35 g chopped fresh parsley
4 garlic cloves, minced
Early Harvest Greek extra virgin olive oil
1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)
Instructions
Preheat oven to 400°F (200°C). Place a rack in the middle.
Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated with the EVOO and spices.
Grab a large round pan or skillet (an 11-inch oven-safe pan works well). Pour half of the canned diced tomatoes into the pan and spread to cover the bottom.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows, alternating the vegetables in a circular pattern around the pan.
Pour any remaining olive oil and garlic mixture over the veggies, then top with the remaining diced tomatoes.
Cover the pan with foil, tenting it slightly to avoid touching the vegetables. Bake in the preheated oven for 45 minutes. Remove the pan, carefully discard the foil, then return it to the oven, uncovered. Roast for another 30-40 minutes or until the vegetables are soft, slightly charred, and most of the liquid has evaporated.
Remove from oven. Serve warm or at room temperature with an added drizzle of extra virgin olive oil.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 210