why make this recipe
Briam is a classic dish that celebrates the flavors of summer with roasted vegetables. It’s healthy, simple to prepare, and full of Mediterranean goodness. This dish is not only delicious but also a great way to use seasonal vegetables. With its colorful presentation and rich flavors, Briam can be a satisfying side dish or even a light main course. Plus, it’s perfect for both family dinners and gatherings with friends.
how to make Briam
Ingredients
- 1 1/4 lb gold potatoes, peeled and thinly sliced
- 1 1/4 lb zucchini squash, thinly sliced
- Salt and pepper
- 2 tsp dried oregano
- scant 1 tsp dried rosemary
- 1/2 cup chopped fresh parsley
- 4 garlic cloves, minced
- Early Harvest Greek extra virgin olive oil
- 1 can (28 oz) diced tomatoes with juice
- 1 large red onion, thinly sliced
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the sliced potatoes and zucchini. Season with salt, pepper, oregano, and rosemary.
- Add the chopped parsley, minced garlic, and olive oil to the bowl. Toss everything together to coat the vegetables well.
- Pour half of the diced tomatoes with juice into an oven-safe pan, covering the bottom.
- Arrange the seasoned potatoes, zucchini, and sliced onions in rows in the pan.
- Pour the remaining olive oil and garlic mixture over the vegetables, and then add the rest of the diced tomatoes on top.
- Cover the pan with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake uncovered for another 30-40 minutes, or until the vegetables are soft and charred.
- Serve warm or at room temperature, drizzling with extra olive oil if desired.
how to serve Briam
Briam can be served warm or at room temperature. It pairs well with crusty bread or alongside grilled meats. You can also enjoy it as a light main course. A sprinkle of feta cheese or a handful of olives can add even more flavor. Serve it with a side salad for a complete meal.
how to store Briam
To store leftover Briam, let it cool completely, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving. If you want to keep it longer, consider freezing it in an airtight container for up to 2 months.
tips to make Briam
- Make sure to slice the vegetables evenly for even cooking.
- Feel free to experiment with different vegetables like bell peppers, eggplant, or cherry tomatoes to suit your taste.
- For an extra flavor boost, add some lemon juice or zest before serving.
variation
You can make a vegan version of Briam by omitting any cheese or using a plant-based alternative. Adding some fresh herbs like basil or thyme can also change up the flavor profile while keeping it true to the traditional dish.
FAQs
Can I make Briam ahead of time?
Yes, you can prepare the vegetables and seasoning ahead of time, then bake them just before serving.What can I serve with Briam?
Briam pairs well with grilled meats, fish, or can be served over rice or quinoa for a complete meal.Can I use other vegetables in this recipe?
Absolutely! Feel free to swap in your favorite seasonal vegetables like eggplant, bell peppers, or carrots.
Briam
Ingredients
Method
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the sliced potatoes and zucchini. Season with salt, pepper, oregano, and rosemary.
- Add the chopped parsley, minced garlic, and olive oil to the bowl. Toss everything together to coat the vegetables well.
- Pour half of the diced tomatoes with juice into an oven-safe pan, covering the bottom.
- Arrange the seasoned potatoes, zucchini, and sliced onions in rows in the pan.
- Pour the remaining olive oil and garlic mixture over the vegetables, and then add the rest of the diced tomatoes on top.
- Cover the pan with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake uncovered for another 30-40 minutes, or until the vegetables are soft and charred.