Briam Recipes

Steps:

• Preheat oven to 420 degrees F.
• Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
• Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
• It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
• Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
• This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
• Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Steps:

• Preheat oven to 250°F (it says 2500!, I think it was a typo).
• Spread half of the tomatoes in an oiled roasting pan.
• Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
• Mix the garlic and parsley together and sprinkle over the vegetables.
• Top with remaining tomatoes.
• Pour oil over the top to coat and sprinkle with lemon juice.
• Bake for 1 1/2- 2 hours, adding a little water if necessary.

Steps:

• 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, approximately 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!

Steps:

• Steam (or microwave) the potatoes until fairly tender.
• Bake the eggplant in a 350 degree oven until tender.
• Saute the onion for two minutes in the hot oil.
• Chop the tender eggplant and mix it with the sauteed onion and remaining ingredients, ecept for the feta cheese.
• Spread mixture into a 9x13-inch baking pan and cover with the feta cheese. Press the cheese firmly into the top of the mixtured.
• Bake at 375 degrees for 55-70 minutes until tender throughout.