Briam. A delightful traditional Greek food that, fortunately, is vegan! 🙂
Simple to prepare and with ingredients we can easily find all year round. Traditionally, we use summer vegetables, but we can use any seasonal ones.
The concept is very simple. Cut the vegetables and bake them in the oven. The secret is fresh vegetables and a sauce. That's why we use fresh and seasonal vegetables, and preferably organic. The sauce brings together the flavors from all the vegetables. With tomato, extra virgin olive oil, garlic, peppers, parsley, and mint, but mostly with the juice of all the vegetables in which they soften.
Slow-cook the vegetables... and you will definitely enjoy this dish! 🙂
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Yummy roasted vegetables (Briam)
- 6 tomatoes (2 of them grated and 4 sliced)
- 6 zucchini sliced
- 2 potatoes sliced
- 1 eggplant cut in half (lengthwise), and then into thin slices
- 2 onions cut in half and then into thin slices
- 1 Florina pepper cut in half and then into thin strips (julienned)
- 1 green bell pepper cut in half and then into thin strips (julienned)
- 1 banana wax pepper cut into thin slices
- 6 cloves garlic cut into thin strips
- 2 cups fresh parsley finely chopped
- 1 ½ cup mint finely chopped
- ½ cup extra virgin olive oil
- ½ cup water
- 1 tsp thyme
- 1 tsp curry
- ¼ tsp turmeric powder
- salt and pepper
- Add all the ingredients, except for the 4 sliced tomatoes, in a baking pan (about 25x35 cm) and mix well. Spread them all over the baking pan and top up the sliced tomatoes to cover them as much as possible. Brush them with some olive oil. Bake in a preheated oven at 180°C/356°F for about 2 hours.
- You can make many variations by replacing with your favorite vegetables, herbs or spices.
- Depending on your oven, it may take more or less time. So, when it seems almost ready, try it out and decide accordingly.