Briami (Greek Roasted Vegetables) is roasted vegetables with tomato sauce and olive oil in Greek way. They are served with warm pita bread and feta cheeses with olives on the side. It is a simple, flavorful dish.
If you love eggplant parmesan, you will love this too with more vegetable options. It a quite similar recipe without the cheese. So it is a perfect vegan, gluten-free recipe.
Food for the thought
“Nothing in the world is ever completely wrong. Even a stopped clock is right twice a day.”
― Paulo Coelho, Brida
Video for Briami (Greek Roasted Vegetables)
Benefits of the ingredients (source)
Vegetables contain minerals, vitamins, and nutrients.
Variations
- This is a recipe with simple ingredients. For variations, you can add or skip some vegetables. Traditionally eggplant, zucchini, and potatoes are added. You can add bell peppers, carrots, mushrooms, squash,…
- You can use fresh thyme. Since I didn’t have diced tomatoes, I used tomato sauce.
- If using fresh tomatoes, boil the tomatoes remove the skin, chop, and use it.
- It is not necessary to arrange the vegetable in order, you can randomly throw it in the pan and bake it.
What vegetables can I use in Briami?
Traditionally, potatoes, zucchini, eggplant, frim tomatoes, and onions are used. You can use colored bell peppers, carrots, sweet potatoes.
Can I use fresh tomatoes in Briami?
Yes, you can. First, boil 5-6 large tomatoes in a large pan of water for 7 minutes or until you are able to peel the skin. Remove the skin, chop the tomatoes and save the juice.
Should I marinate vegetables for Briami?
Not necessarily. But if you give standing time for the vegetables to absorb oil and herbs they will have a great flavor. Do not marinate onion and tomatoes.
How to make Briami?
1 Slice the vegetable round into 1/4 -1/2 inch thickness depending on the vegetable.
2 Prepare olive oil dressing and pour on vegetables, not onion and tomato.
3 Pour the diced tomato into the baking tray and arrange the vegetables and add the remaining oil on top of the vegetables.
4 Cover in foil pricking holes on top and bake for 450 F for 30 minutes and remove the foil and bake for 30 minutes.
How long should I bake the vegetables?
Make sure you cook the vegetable but not dry. Bake at a high temperature of 450°F for 30 minutes covered in foil, prick holes on the foil.
Remove the foil and bake for another 30 minutes. Broil, if needed.
Do check the temperatures and times, since it varies from oven to oven.
Should I broil the Briami?
In broil mode, the vegetables get crispy and change the color. Broil for 5-10 minutes. Do not put in broil mode for a long time then the vegetables will become too dry.
Other Mediterranean recipes
Briami (Greek Baked Vegetables)
Ingredients
- 1 medium eggplant sliced round
- 1 zuchhini
- 1 medium onion
- 2 tomato
- 2 potato
- 14 oz diced tomatoes canned
- 1/3 cup olive oil
- 1 tbsp oregano
- 1/4 tsp dried thyme
- 1/4 cup chopped parsley
- salt and pepper to taste
Instructions
- Slice all the vegetables round using a mandoline slicer or with a knife. Slice potato in 1/4 inch thickness and zucchini and eggplant in 1/2 inch thickness.
- Slice tomatoes and onions too. Always keep sliced eggplant and potato in water to prevent oxidation.
- In a bowl add olive oil, oregano, dried thyme, fresh parsley, pepper, salt, and give a stir. Keep aside.
- Stir the oil in potatoes, eggplant, and zucchini. Do not season onion and tomatoes.
- On a baking tray pour the diced tomatoes. Arrange the vegetables in order or just throw them randomly. Pour some diced tomatoes on top too(optional).
- Pour the remaining oil on top of the vegtables and cover it in a foil and prick some holes on top and bake for 30 minutes at 450°F in a pre-heated oven.
- Remove the foil and bake for another 30 minutes. Broil for few minutes if you want to change the color on top.
Notes
- Do not soak onion and tomato in an olive oil dressing.
- If onions are too big slice them half.
- vegetables can be chopped randomly too.
