Choose wide shape
If the vegetables are too high on top of each other, it only dampens. A wide form promotes evaporation and the desired caramelized edges.
Greek Recipe
Briam – Greek roasted vegetables
The vegetables are cut evenly thin and mixed in a flat shape with tomato sauce and olive oil. By long open baking, the edges are caramelized and the brew 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 in which vegetables cook in olive oil. It should not remain crisp, but should be soft, sweet and browned at the edges. A wide shape is better than a deep casserole because more surface gets heat and can evaporate excess liquid.
Mediterranean Cuisine
Vegetarian Dinners
Summer Recipes
Dinner
Recipe
Briam – Greek roasted vegetables
Briam slowly roasts potatoes, courgettes, eggplants, tomatoes, onions and garlic with plenty of olive oil, parsley and oregano.
Ingredients
6 servings
Method
-
1
Cut vegetables evenly
Preheat oven to 190 °C top/bottom heat. Peel potatoes. Cut potatoes, zucchini, eggplants, onions and 400 g tomatoes into about 5 mm thin slices.
-
2
Mix the tomato sod
Rub or puree the remaining tomatoes. Mix with garlic, 70 ml olive oil, parsley, oregano, hot water, salt and pepper.
-
3
Spread in flat form
Mix the slices of vegetables loosely in a large, flat oven shape or arrange them slightly overlappingly. Add the tomato soda and wet thoroughly.
-
4
Covered
Cover densely and bake for 40 minutes. Then gently open and turn the vegetables with a wide pan turner without completely crushing the slices.
-
5
Open caramel
Drizzle over the remaining olive oil and bake for another 40 to 50 minutes. The vegetables are ready when potatoes are soft and the edges are heavily browned.
-
6
Leave it alone
Let Briam rest for 15 minutes and serve lukewarmly. Bread picks up the concentrated tomato olive oil sud on the bottom of the mold.
Kitchen know-how
Tips for Briam – Greek roasted vegetables
Do not take out too soon
Briam lives on soft, concentrated vegetables. Only when potatoes are completely cooked and the tomato juices are significantly reduced, it is ready.
Variations
How to adapt this recipe
Cut two red peppers into wide strips and spread between the remaining vegetables. They add extra sweetness.
Crumble 150 g of feta over the vegetables in the last 15 minutes. Use a little less salt before, as the cheese seasons vigorously.
Nutrition per serving
390kcal
42.0 gCarbohydrates
8.0 gProtein
22.0 gFat
Values are estimates per serving 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 of summer vegetables, potatoes, tomatoes, herbs and plenty of olive oil. It belongs to the Ladera dishes group.
No. Thin slices cook directly in the tomato olive oil sud and are browned in the open oven after covering.
The shape was possibly too small, the vegetables cut too thick or the open baking time too short. Continue baking until the brew is concentrated.
It can be eaten hot, lukewarm or at room temperature. After a short rest period, olive oil, tomato and herbs are particularly prominent.
Yes. Store cooled in a refrigerator and warm up lukewarmly the next day or bring it to room temperature in time.
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