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Briam, Traditional Mediterranean Roasted Vegetables – Recipe

Simply a joyous celebration of the vegetables of the mediterranean. Briam is a healthy, traditional vegetarian Greek dish, full of Mediterranean flavours!

All you need is a baking dish and some veggies. No frying, no boiling, just your oven doing its job. Find out how you can turn this simple combination of vegetables into a delicious and healthy meal with little effort.

Here is what you will need, but you can adjust the amounts accordingly depending on your baking dish size and the size of the vegetables. This recipe was made using a medium sized baking dish.

INGREDIENTS (Serves 3)

  • 2 Potatoes
  • 1 Zucchini
  • 1 Eggplant
  • 1 Red Onion
  • 1 Carrot
  • 1 Pepper
  • 2 cloves garlic
  • 400g Tomatoes (whole fresh or canned/chopped)
  • 2 tbsp Tomato Paste
  • Olive Oil
  • Water
  • Salt & Pepper
  • Oregano & Thyme
  • Fresh Basil or Parsley
  • Feta Cheese
  • Olives
  • Bread of your choice

PREPARATION

Preheat the oven (fan) to 180°C.

Start by slicing the potatoes, zucchinis, eggplant & onion into thin round pieces (around 1cm), cut the onion into half moons. You can cut some of the other vegetables into half moons too if they are very large. Toss everything in a large bowl and season well with olive oil, salt, pepper, oregano & thyme. Dice the carrot and pepper into small pieces and finely chop the garlic. Keep the carrot, pepper and garlic in a separate bowl and lightly season with olive oil, salt, pepper and herbs.

If you are using whole fresh tomatoes, finely chop and/or blend them to give the sauce a smooth texture. Add a bit of water, salt & pepper, two tablespoons of tomato paste and some chopped fresh parsley or basil. If you are using canned/chopped tomatoes follow the same process. Keep in a bowl on the side.

In an oven proof dish, add half of the tomato sauce & arrange the sliced vegetables on top (potatoes, zucchinis, eggplant & onion), get creative if you feel like it. Then add the chopped vegetables (carrot, pepper and garlic). Spread the remaining tomato sauce throughout the dish. Top it off with some olive oil and some more parsley or basil.

Cover the dish with foil and roast for 40 minutes. Remove from the oven, uncover and then roast it for another 30 minutes. Check and bake until the vegetables are roasted properly and a bit crispy on the top, depending on your baking dish size and oven, this process might take a little longer. 

Serve with some bread, Greek Feta cheese and olives.

Enjoy!

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