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
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!
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
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
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
GREEK BAKED VEGETABLES (BRIAM)
A Greek version of ratatouille.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If the eggplant is thin and long, slice it about 1/4-inch thick. If it's fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
- Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
- Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
- Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you're using the earthenware dish) and pour over the vegetables.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 819 milligrams, Sugar 9 grams
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
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
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DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
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- 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.
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