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Briam

Briam is a classic Mediterranean dish celebrating summer flavors with roasted vegetables that are healthy, simple to prepare, and delicious.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.25 lb gold potatoes, peeled and thinly sliced
  • 1.25 lb zucchini squash, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 can (28 oz) diced tomatoes with juice
Seasoning and Garnish
  • 2 tsp dried oregano
  • 1 tsp dried rosemary scant
  • 0.5 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • Early Harvest Greek extra virgin olive oil
  • Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the sliced potatoes and zucchini. Season with salt, pepper, oregano, and rosemary.
  3. Add the chopped parsley, minced garlic, and olive oil to the bowl. Toss everything together to coat the vegetables well.
Baking
  1. Pour half of the diced tomatoes with juice into an oven-safe pan, covering the bottom.
  2. Arrange the seasoned potatoes, zucchini, and sliced onions in rows in the pan.
  3. Pour the remaining olive oil and garlic mixture over the vegetables, and then add the rest of the diced tomatoes on top.
  4. Cover the pan with foil and bake in the preheated oven for 45 minutes.
  5. After 45 minutes, remove the foil and bake uncovered for another 30-40 minutes, or until the vegetables are soft and charred.

Notes

Briam can be served warm or at room temperature. For more flavor, drizzle with extra olive oil before serving. It pairs well with crusty bread or grilled meats. Consider adding feta cheese or olives for extra flavor and serve with a side salad for a complete meal. To store leftovers, let them cool completely and transfer to an airtight container, refrigerating for up to 3 days or freezing for up to 2 months.