Choose wide shape
If the vegetables are placed too high on top of each other, it only steams them. A wide shape promotes evaporation and the desired caramelized edges.
Greek Recipe
Briam – Greek roasted vegetables
The vegetables are cut evenly thin and mixed in a flat dish with tomato sauce and olive oil. By baking them open for a long time, the edges are caramelised and the stock concentrated.
Total time
2 hr
Calories
390 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Greek summer vegetables slowly roasted in the oven
Briam is one of the Greek Ladera dishes, where vegetables are cooked in olive oil. It should not remain crunchy, but be soft, sweet and browned at the edges. A wide shape is better than a deep casserole dish, because more surface gets heat and excess liquid can evaporate.
Mediterranean Cuisine
Vegetarian Dinners
Summer Recipes
Dinner
Recipe
Briam – Greek roasted vegetables
Briam slowly roasts potatoes, zucchini, eggplant, tomatoes, onion and garlic with plenty of olive oil, parsley and oregano.
Ingredients
6 servings
Method
-
1
Cut vegetables evenly
Preheat the oven to 190 ° C. Peel the potatoes. Cut the potatoes, zucchini, eggplant, onion and 400 g tomatoes into about 5 mm thin slices.
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2
Stir in the tomato stock
Grate or puree the remaining tomatoes coarsely, then mix with garlic, 70 ml olive oil, parsley, oregano, hot water, salt and pepper.
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3
Distribute in flat form
Mix the vegetables loosely in a large, flat oven dish or arrange them slightly overlapping. Add the tomato stock and wet everything thoroughly.
-
4
Precook covered
Cover the pan tightly and bake for 40 minutes, then carefully open the pan and turn the vegetables with a wide pan without crushing the slices completely.
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5
Open caramelised
Drizzle over the remaining olive oil and bake for another 40 to 50 minutes. Once the potatoes are soft and the edges are browned, the vegetables are ready.
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6
Rest assured
Leave the briam to rest for 15 minutes and serve lukewarm. Bread absorbs the concentrated tomato-olive oil stock at the bottom of the tin.
Kitchen know-how
Tips for Briam – Greek roasted vegetables
Don't take it out too soon
Briam lives on soft, concentrated vegetables. It is only ready when potatoes are completely cooked and the tomato juices are significantly reduced.
Variations
How to adapt this recipe
Cut two red peppers into wide strips and distribute between the remaining vegetables, adding extra sweetness.
Crumble 150 g feta over the vegetables in the last 15 minutes. Use a little less salt before adding the cheese.
Nutrition per serving
390kcal
42.0 gCarbohydrates
8.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Briam – Greek roasted vegetables
Briam is a Greek oven dish made from summer vegetables, potatoes, tomatoes, herbs and plenty of olive oil. It belongs to the group of Ladera dishes.
No. Thin slices cook directly in tomato-olive-oil-stock and are browned in the open oven after covering.
The pan was probably too small, the vegetables cut too thick or the baking time too short. Continue to bake until the stock is concentrated.
It can be eaten hot, lukewarm or at room temperature. After a short rest period, olive oil, tomato and herbs come out particularly clearly.
Yes. Store in the refrigerator in a cool place and warm lukewarm the next day or bring to room temperature in good time.
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