Greek Vegetable Casserole Recipe (Briam)

Ingredients:​

• 2 medium zucchinis, sliced
• 2 eggplants, sliced
• 4 medium potatoes, peeled and sliced
• 1 large red onion, sliced
• 1 bell pepper (any color), sliced
• 2 cloves garlic, minced
• 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
• 1/4 cup olive oil, plus more for drizzling
• 1/4 cup fresh parsley, chopped
• 1 tbsp oregano, dried
• Salt and freshly ground black pepper, to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions:​

1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

nadellii said:

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

• 2 medium zucchinis, sliced
• 2 eggplants, sliced
• 4 medium potatoes, peeled and sliced
• 1 large red onion, sliced
• 1 bell pepper (any color), sliced
• 2 cloves garlic, minced
• 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
• 1/4 cup olive oil, plus more for drizzling
• 1/4 cup fresh parsley, chopped
• 1 tbsp oregano, dried
• Salt and freshly ground black pepper, to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions:​

1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

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Voula said:

I love Briam! My family loves eating it cold or at room temperature, especially in the summer! For non-fasting days, it's amazing with feta, too!

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