What’s the Secret to a Flavorful Briam?

[redsoxdw_]

I’ve been trying to recreate the Briam my Yiayia used to make, but something is always a little off. Hers was perfectly roasted—caramelized on the edges but still juicy and tender inside, with that rich olive oil flavor and plenty of herbs. Mine either turns out too dry or too soggy, and I can’t quite capture the balance she had.

Do you roast your Briam covered or uncovered? Do you start covered and then finish uncovered? Also curious if anyone adds anything “extra” to boost the flavor. I’ve heard of people throwing in garlic cloves, tomato slices, or even a bit of cinnamon or allspice. Any advice you have is appreciated!

 

[k_tsoukalas]

I’ve been making Briam for years, and I think the secret is in both the layering and the timing. I start by tossing all the vegetables (zucchini, eggplant, potato, onion, tomato) with plenty of good olive oil, oregano, thyme, salt, and pepper. I roast it covered with foil for about 45 minutes so the veggies steam and get tender, then uncover for the last 30–40 minutes so the edges caramelize.

A generous splash of tomato puree or grated fresh tomato at the start keeps it juicy, and I always add whole garlic cloves, they turn sweet and soft. My Yiayia also slipped in a cinnamon stick while cooking for a subtle warmth, which I still do sometimes. But it depends - not everyone likes the cinnamon.