Briam (Greek Roasted Vegetables)
A classic Greek briam with tender vegetables, rich olive oil and a tomato-based sauce. Simple, satisfying and even better the next day.
Servings 4 people
Calories 326kcal
Ingredients
- 2 zucchini sliced into 1 cm discs
- 3 potatoes peeled, cut in half and sliced into 1 cm "half-moons."
- 1 red onion sliced thinly
- ⅓ cup olive oil extra virgin
- 2 cloves garlic crushed
- 2 tomatoes grated or 200 grams of chopped tomatoes from a can
- ⅓ cup parsley finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
- Place the vegetables in a 30 cm (12”) baking tray. (see note 1)
- Add the olive oil, garlic, tomatoes, parsley, salt and pepper.
- Give everything a good stir, mix well and make sure not to overcrowd the pan - they should be in a single layer - Bake in the oven for half an hour.
- Remove the dish from the oven and stir everything again. If you find the briam is a little dry, add a little water around the vegetables (be careful not to drown the dish with water; otherwise you will end up with boiled vegetables). Place back in the oven for another 30 minutes. (see note 2)
- Remove and allow to cool for 5-10 minutes before serving.
Video
Notes
- Don't overcrowd the baking dish - the vegetables should be in a single layer. This will allow them to roast evenly. Otherwise, they'll steam.
- Be careful not to drown the veggies with water; otherwise, you will end up with boiled vegetables! Remember, this is a baked vegetable dish. (Start by adding half a cup of water and checking again in the last 15 minutes).
Nutrition
Serving: 1person | Calories: 326kcal | Carbohydrates: 37g | Protein: 6g | Fat: 19g | Saturated Fat: 3g