Briami Greek Oven Roasted Vegetables Recipes

GREEK ROASTED VEGETABLES (BRIAMI)

Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 9

Greek Roasted Vegetables (Briami) image

Steps:

Heat oven to 450°F.
Cover 2 rimmed baking sheets with foil; spray with cooking spray.
Combine first 5 ingredients in large bowl. Add dressing, cheese and oregano; mix lightly. Spread onto prepared baking sheets. Add lemon slices.
Bake 45 min. or until fries are crisp, and fresh vegetables are tender and lightly browned, stirring every 15 min.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

Ingredients

14 oz. (1/2 of 28-oz. pkg.) ORE-IDA Steak Fries
1 eggplant, cut into 1-inch cubes
1 large red pepper, cut into 1-inch pieces
1 sweet onion, cut into 1/2-inch-thick wedges
1 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
6 Tbsp. KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh oregano
1 lemon, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

Briami (Greek Oven-Roasted Vegetables) image

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.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

A traditional Greek dish highlighting a variety of summer vegetables.

Provided by Marilena Leavitt

Categories Vegetarian Main Course

Time 1h30m

Yield 4-5

Number Of Ingredients 16

Traditional Greek Summer Roasted Vegetables (Briami) image

Steps:

Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
Preheat the oven to 375°F.
Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

Ingredients

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

BRIAMI -- BAKED VEGETABLES (GREECE)

Make and share this Briami -- Baked Vegetables (Greece) recipe from Food.com.

Provided by Sydney Mike

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Briami -- Baked Vegetables (Greece) image

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well.
Transfer mixture to a baking dish; spread into a tightly packed layer.
Pour 1/4 cup water into the dish.
Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking.
Serve hot, warm or at room temperature.

Nutrition Facts : Calories 178.5, Fat 9.6, SaturatedFat 1.4, Sodium 53.9, Carbohydrate 21.7, Fiber 3.8, Sugar 4.8, Protein 3.7

Ingredients

3 medium potatoes, cut into 1-inch-thick wedges
1 yellow bell pepper, seeded, cored, sliced
4 medium zucchini, sliced medium-thin
2 garlic cloves, sliced thin
1 small onion, sliced thin
1 (14 ounce) can tomatoes, peeled, coarsely chopped
1/4 cup flat leaf parsley, finely chopped
2 teaspoons oregano, dried
1/3 cup extra virgin olive oil
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste
1/4 cup water

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4.8/5
Total Time 1 hr 30 mins
Category Main
Calories 281 per serving

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.

Briami Greek Oven Roasted Vegetables Recipes

GREEK ROASTED VEGETABLES (BRIAMI)

Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

A traditional Greek dish highlighting a variety of summer vegetables.

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Make and share this Briami -- Baked Vegetables (Greece) recipe from Food.com.

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