Briam, Greek roasted vegetables, is an example of how you can transform the simplest ingredients with no effort into a mouthwatering dish. Briam falls under the category of Greek dishes called ‘ladera’ meaning dishes prepared with only olive oil, no addition of other fat. Make sure to use some good quality extra virgin olive oil.
prep time 15 min cook time 90 min
ingredients 5-6
- 1/2 kg zucchini
- 1/2 kg eggplant
- 1/2 kg potatoes
- 2 onions
- 3-4 carrots
- 1/2 kg ripe tomatoes or a can (400g) of peeled tomatoes
- 100g extra virgin olive oil
- parsley, mint and/or oregano
- salt and pepper
1. Preheat the oven to 180 C.
2. Wash and cut the zucchini and eggplant into 1,5cm rounds. Then quarter the eggplant rounds.
3. Peel and cut the potatoes into 1 cm rounds and quarter, or cut into chunks.
4. Peel and quarter the onions. Peel and cut the carrots into thick rounds.
5. Wash and halve the tomatoes if using ripe ones.
6. Place the veggies into a large baking pan so the veggies are not layered too deep. Or use two pans. Season with salt, herbs and pour the oil on top. Mix with a wooden spoon or use your hands.
7. Place the pan in the oven covered with an aluminum foil for the first 45 min.
8. Uncover and let cook for the remaining 45 min. If need be, you can raise the oven temperature to 200 C for the last 10 minutes. If using two baking pans, change their place about half way through.
9. Serve as a side dish or a main with a chunk of feta and some good crusty bread.
BUON APPETITO!