Briami Recipes

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

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.

BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES

Steps:

• 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.

BRIAMI

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.

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

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!

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
• Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
• Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
• Bake in the preheated oven until all vegetables are tender, about 1 hour.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
• Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

BRIAMI -- BAKED VEGETABLES (GREECE)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well.
• Transfer mixture to a baking dish; spread into a tightly packed layer.
• Pour 1/4 cup water into the dish.
• Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking.
• Serve hot, warm or at room temperature.

GREEK ROASTED VEGETABLES (BRIAMI)

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.