Briam (Greek Roasted Vegetables) Recipe

[GreekGirlCooks]

I love making Briam the time of year. I thought I'd share a recipe. Sometimes I skip the eggplant and add an extra zucchini.

Ingredients:​

• 2 large potatoes, thinly sliced
• 2 zucchinis, sliced into rounds
• 1 eggplant, cut into half-moons
• 2 bell peppers, sliced
• 4 ripe tomatoes, grated or blended
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• ½ cup olive oil
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:​

1. Preheat oven to 200°C (400°F).
2. In a large baking dish, mix all the vegetables.
3. In a bowl, whisk together olive oil, tomato paste, grated tomatoes, garlic, oregano, thyme, salt, and pepper. Pour over vegetables and toss well.
4. Cover with foil and bake for 45 minutes.
5. Remove foil, stir, and bake uncovered for another 15 minutes until tender and slightly caramelized.

 

[k_tsoukalas]

That sounds like a delicious Briam recipe—perfect for this time of year! I love how versatile Briam is, and I totally get skipping the eggplant for more zucchini. Sometimes, I swap in sweet potatoes for a bit of extra depth and natural sweetness.

Another variation I enjoy is adding feta towards the end of baking—it melts slightly and adds a salty contrast to the roasted veggies. If you like a bit of crunch, sprinkling toasted pine nuts or a handful of coarse breadcrumbs in the last 10 minutes can be a great touch.

For extra flavor, I sometimes roast everything uncovered a little longer for more caramelization, or I add a splash of red wine vinegar before serving for brightness.

Your recipe is such a great base—thanks for sharing!