Briam: Traditional Greek Roasted Vegetables #dinner #vegetarian

Briam: Traditional Greek Roasted Vegetables #dinner #vegetarian

Here is the ideal chance to get your Greek on! Greek Briam takes simmered vegetables to an unheard of level of scrumptious. You need only a couple of basic wash room fixings: potatoes, zucchini, red onions, and tomatoes. Yet, the Greek flavors from flavors, new garlic, parsley and a liberal sprinkle of incredible EVOO make all the difference.That's the thing about Greek cooking that I completely venerate, you can take a couple of straightforward fixings and transform them into a dining experience!

Briam is fundamentally simmered vegetables, the Greek way. Slim cooked vegetable dish, normally featuring, potatoes, zucchini, red onions, and tomatoes. In the event that you need to get extravagant, include eggplant or chime peppers. The flavor profile is straightforward oregano, a dash of piney rosemary (my own touch), parsley, and new garlic.

As a fundamental veggie lover course, these Greek simmered vegetables will effortlessly bolster a group of four. Not a lot is required than a warm bit of your preferred bread or a bed of rice or your preferred grain to sop up all the decency. You can do as they would in Greece and include a side of extraordinary feta and a few olives. A little starter like broiled garlic hummus would not hurt.

Also try our recipe STIR FRY VEGETABLES

Briam: Traditional Greek Roasted Vegetables #dinner #vegetarian

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. This recipe is text-book Mediterranean diet. Vegan. Zero Cholesterol.  Low Carb. Gluten Free. All the good stuff!


  • 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • 1/2 cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)


  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

Read more our recipe : 20 Minute Meal-Prep Chicken, Rice, and Broccoli

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