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Briam (Greek Roasted Vegetables)
Layers of summer vegetables slow-roasted with olive oil and herbs until caramelized.
Briam is the Greek answer to ratatouille - a glorious dish of summer vegetables slow-roasted in generous amounts of olive oil until they become meltingly tender and slightly caramelized. When zucchini, eggplant, tomatoes, and potatoes are at their peak, this is the dish Greek grandmothers make.
Unlike French ratatouille which is often cooked on the stovetop, briam is always baked in the oven. The vegetables are sliced and layered in a large pan, drizzled liberally with olive oil, and roasted slowly until the top becomes golden and the bottom vegetables have almost melted into a sweet, concentrated sauce.
We serve briam at room temperature, when all the flavors have settled and melded together. A thick slice of crusty bread and a block of feta cheese are the only accompaniments needed. This is peasant food at its finest - simple ingredients transformed by time, heat, and good olive oil into something spectacular.
Unlike French ratatouille which is often cooked on the stovetop, briam is always baked in the oven. The vegetables are sliced and layered in a large pan, drizzled liberally with olive oil, and roasted slowly until the top becomes golden and the bottom vegetables have almost melted into a sweet, concentrated sauce.
We serve briam at room temperature, when all the flavors have settled and melded together. A thick slice of crusty bread and a block of feta cheese are the only accompaniments needed. This is peasant food at its finest - simple ingredients transformed by time, heat, and good olive oil into something spectacular.
Prep: 25 mins
Cook: 1.5-2 hours
Serves: 6-8
Easy
Ingredients
3 medium zucchini, sliced
1 large eggplant, sliced
4 ripe tomatoes, sliced
3 potatoes, sliced
1 large onion, sliced
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1/2 bunch fresh parsley, chopped
Salt and pepper
1 cup water
1 large eggplant, sliced
4 ripe tomatoes, sliced
3 potatoes, sliced
1 large onion, sliced
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1 tbsp dried oregano
1/2 bunch fresh parsley, chopped
Salt and pepper
1 cup water
Instructions
1. Preheat oven to 200C.
2. Layer half the potatoes in a large baking dish. Season with salt, pepper, and some garlic.
3. Add layers of zucchini, eggplant, onion, and tomatoes. Season each layer with salt, pepper, oregano, and garlic.
4. Repeat layering with remaining vegetables.
5. Drizzle generously with olive oil - don't be shy, the oil is essential. Add water to the dish.
6. Cover with foil and bake for 45 minutes.
7. Remove foil and bake another 45-60 minutes until vegetables are very tender and top is lightly caramelized.
8. Sprinkle with fresh parsley. Serve warm or at room temperature with feta cheese.
2. Layer half the potatoes in a large baking dish. Season with salt, pepper, and some garlic.
3. Add layers of zucchini, eggplant, onion, and tomatoes. Season each layer with salt, pepper, oregano, and garlic.
4. Repeat layering with remaining vegetables.
5. Drizzle generously with olive oil - don't be shy, the oil is essential. Add water to the dish.
6. Cover with foil and bake for 45 minutes.
7. Remove foil and bake another 45-60 minutes until vegetables are very tender and top is lightly caramelized.
8. Sprinkle with fresh parsley. Serve warm or at room temperature with feta cheese.
