Briami or Briam- Authentic Greek Roasted Vegetables
Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.
Servings 4
Ingredients
- 2 medium potatoes
- 1 cup chopped tomatoes or sliced or cherry tomatoes
- 1-2 medium eggplants
- 2-3 medium zucchini
- 1 onions
- 1 bell pepper
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
- 1/2 cup + 2 tbsp Extra virgin olive oil
- Warm water
- 2 tablespoons dry mint
- 2 tablespoons oregano
- 1/4 cup parsley
- Salt/Pepper
Instructions
- Preheat oven at 350 F (180 C)
- Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
- Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
- Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
- Add about the olive oil and mix well. We usually do it with our hands.
- Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
- Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
- Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.Pour more later if it seems like they are becoming dry.
- Cover with aluminum foil and roast for about an hour.
- After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
- If they are cooked, remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.
- Let it cool and serve with bread and feta cheese. You can also serve cold.
Notes
* Aim to have about 4 lbs vegetables, you may prefer more zucchini and less eggplant for example.