Briami Greek Oven Roasted Vegetables Recipes

BRIAMI

Briami image

Provided by Stephanie

Time 1h15m

Number Of Ingredients 13

Ingredients

2 zucchini
2 yellow squash
2 red bell peppers
2 carrots, large
2 tomatoes, large (vine ripe or heirloom)
2 potatoes, large
2 red onions, large
6 garlic cloves, large
1 bunch fresh parsley
1 cup extra virgin olive oil
salt and freshly ground pepper to taste
3/4 cup water
1 tbsp tomato paste

Steps:

Preheat oven to 400° F
Wash vegetables well. Cut zucchini, yellow squash, red bell pepper, carrots, tomatoes, potatoes and red onions into 1-1 1/2 inch pieces as evenly as possible so that they cook evenly. Peel garlic cloves and leave whole. Add vegetables and garlic cloves to a large mixing bowl.
Finely chop fresh parsley and add to vegetable mixture. Season with salt and pepper to taste.
Pour extra virgin olive oil over vegetable mixture. Use hands to cover all vegetables well with olive oil.
Pour vegetables into a large baking pan and spread out evenly.
Add 1 tablespoon of tomato paste to 3/4 cup of water and mix well to break down the tomato paste. Pour into the corner of the pan so that the water-tomato mixture fills the pan but not directly over the vegetable mixture.
Add pan to preheated oven and cook for 45-60 minutes depending on how done you prefer your vegetables. Turn vegetables every 15-20 minutes so that they cook evenly. Add additional water if needed.

Nutrition Facts : Calories 331 kcal, Carbohydrate 20 g, Protein 3 g, Fat 28 g, SaturatedFat 4 g, Sodium 40 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

Briam: Traditional Greek Roasted Vegetables image

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.

Provided by The Mediterranean Dish

Categories Entree/Side Dish

Time 1h35m

Number Of Ingredients 10

Ingredients

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)

Steps:

Preheat oven to 400 degrees F. Place a rack in the middle.
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.
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.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
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.
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.)
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.)

Nutrition Facts : Calories 103 calories, Sugar 4.2 g, Sodium 19.1 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.4 g, Protein 2.5 g, Cholesterol 0 mg

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)

Delicious Briam recipe (Greek mixed Roasted Vegetables) image

Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

Provided by Eli K. Giannopoulos

Categories Main

Time 1h30m

Number Of Ingredients 9

Ingredients

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
1/2 kg potatoes, sliced (18 oz.)
1/2 kg aubergines, sliced (18 oz.)
1/2 kg zucchinis (courgettes), sliced (18 oz.)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

Steps:

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Briami (Greek Oven-Roasted Vegetables) image

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Steps:

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

Traditional Greek Summer Roasted Vegetables (Briami) image

A traditional Greek dish highlighting a variety of summer vegetables.

Provided by Marilena Leavitt

Categories Vegetarian Main Course

Time 1h30m

Yield 4-5

Number Of Ingredients 16

Ingredients

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

Steps:

Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
Preheat the oven to 375°F.
Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

GREEK ROASTED VEGETABLES (BRIAMI)

Greek Roasted Vegetables (Briami) image

Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 9

Ingredients

14 oz. (1/2 of 28-oz. pkg.) ORE-IDA Steak Fries
1 eggplant, cut into 1-inch cubes
1 large red pepper, cut into 1-inch pieces
1 sweet onion, cut into 1/2-inch-thick wedges
1 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
6 Tbsp. KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh oregano
1 lemon, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

Steps:

Heat oven to 450°F.
Cover 2 rimmed baking sheets with foil; spray with cooking spray.
Combine first 5 ingredients in large bowl. Add dressing, cheese and oregano; mix lightly. Spread onto prepared baking sheets. Add lemon slices.
Bake 45 min. or until fries are crisp, and fresh vegetables are tender and lightly browned, stirring every 15 min.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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BRIAMI - GREEK-STYLE ROASTED VEGETABLES - EVERYDAY DELICIOUS

2018-11-01 Briami is so simple to make, yet so aromatic and flavorful! STEP 1: Gather all the ingredients. 2. So now you need to chop all the vegetables and aromatics: Cut the zucchini …
From everyday-delicious.com
4.6/5 (5)
Total Time 55 mins
Category Dinner
Calories 937 per serving

Cut the zucchini into 1 cm / ½ inch slices, aubergine into 2 cm / 1 inch cubes, potatoes into 0.5 cm / ¼ inch slices, onions into 0.5 cm / ¼ inch half-moons, garlic into very thin slices, slice the olives.
Bake for about30-40 minutes or until the vegetables are tender but still have a bite to them and the cheese on top is melted and browned.

Briami Greek Oven Roasted Vegetables Recipes

BRIAMI

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)

Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

A traditional Greek dish highlighting a variety of summer vegetables.

GREEK ROASTED VEGETABLES (BRIAMI)

Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.

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