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!
GREEK SAUCE FOR NAKED VEGETABLES
Make and share this Greek Sauce for Naked Vegetables recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 14m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
- Continue whisking while your gradually add the lemon juice.
- Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
- Do not boil.
- Serve hot over mercilessly-steamed veggies - that'll teach them!
Nutrition Facts : Calories 65.9, Fat 3.9, SaturatedFat 1.2, Cholesterol 158.6, Sodium 54.1, Carbohydrate 6.1, Fiber 2.5, Sugar 0.3, Protein 5.4
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- Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
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- Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.
- To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.
- To an over-proof dish (I use this Staub baking dish - it's my fav!) add the tomato passata and ½ cup of water. Then arrange the seasoned vegetables in rows. You can randomly lay out the veg slices if you don't want to spend too much time arranging them.If there's any olive oil left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.
- Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown color.
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
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4.8/5 Total Time 1 hr 30 minsCategory MainCalories 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.
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