Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!
- 1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
- 1/2 kg potatoes, sliced (18 oz.)
- 1/2 kg aubergines, sliced (18 oz.)
- 1/2 kg zucchinis (courgettes), sliced (18 oz.)
- 3/4 of a cup olive oil
- 1 red onion, sliced
- 2 cloves of garlic, finely chopped
- 2 tbsps chopped parsley
- salt and freshly ground pepper
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!
- Serving Size: 1 plate
- Calories: 281kcal
- Sugar: 6.8g
- Sodium: 311.3mg
- Fat: 21.7g
- Saturated Fat: 3.1g
- Unsaturated Fat: 17.6g
- Trans Fat: 0g
- Carbohydrates: 21.9g
- Fiber: 5.8g
- Protein: 4.7g
- Cholesterol: 0mg
Keywords: Briam recipe, Greek Roasted Vegetables, Greek ratatouille