DinnerMain CourseSide Dish

Briam (Greek Roasted Vegetables)

Name: Briam (Greek Roasted Vegetables)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 portioner
Cuisine: greek
Ingredients: 500 g potato peeled and cut into 2 cm chunks; 300 g zucchini cut into 2 cm chunks; 300 g eggplant cut into 2 cm chunks; 1 stk. red bell pepper seeded and cut into 2 cm pieces; 1 stk. yellow onion cut into thick wedges; 2 stk. tomato large, roughly chopped; 4 fed garlic minced; 0,5 kop olive oil; 1 tsk. dried oregano; 2 spsk. fresh parsley chopped; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 0,25 kop water

Briam is a classic Greek dish featuring a medley of seasonal vegetables roasted until tender and slightly caramelized. It's a simple yet flavorful meal, perfect as a main course or a substantial side dish. This vegan version highlights the natural sweetness of the vegetables with aromatic herbs.

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 417 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

500 gpotato, peeled and cut into 2 cm chunks
300 gzucchini, cut into 2 cm chunks
300 geggplant, cut into 2 cm chunks
1 stk.red bell pepper, seeded and cut into 2 cm pieces
1 stk.yellow onion, cut into thick wedges
2 stk.tomato, large, roughly chopped
4 fedgarlic, minced
0,5 kopolive oil
1 tsk.dried oregano
2 spsk.fresh parsley, chopped
1 tsk.salt
0,5 tsk.black pepper, freshly ground
0,25 kopwater

Udstyr

large spoon · knife · cutting board · large roasting pan

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (390°F).
Ca. 10 min.
2
In a large roasting pan, combine the potato, zucchini, eggplant, red bell pepper, and yellow onion.
Ca. 2 min.
Kokkens note: Ensure the roasting pan is large enough to spread the vegetables in a single layer for even cooking.
3
Add the chopped tomato, minced garlic, olive oil, dried oregano, salt, and black pepper to the pan.
Ca. 1 min.
4
Toss all the vegetables thoroughly with your hands or large spoons until they are evenly coated with the oil and seasonings.
Ca. 2 min.
Kokkens note: Make sure every piece of vegetable gets some seasoning for maximum flavor.
5
Pour the water into the bottom of the roasting pan.
Kokkens note: This helps create steam to tenderize the vegetables initially and prevents them from drying out.
6
Roast for 30 minutes, then remove the pan from the oven and give the vegetables a good stir.
Ca. 30 min.
7
Return the pan to the oven and continue roasting for another 30-40 minutes, or until all the vegetables are very tender and slightly caramelized.
Ca. 40 min.
Kokkens note: The exact cooking time will depend on your oven and how small you cut the vegetables. Check for tenderness with a fork.
8
Remove the briam from the oven and stir in the fresh parsley.
Ca. 1 min.
9
Let the briam rest for 10 minutes before serving to allow the flavors to meld.
Ca. 10 min.
Kokkens note: Serving it hot is best, but briam is also delicious at room temperature.

Pr. portion

Næringsindhold

74%Score

Kalorier: 417,2kcal
Protein: 6,2g
Kulhydrat: 39,5g
Fedt: 27,9g
Kostfibre: 8,6g
Sukker: 11,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover briam in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a microwave or in an oven at 180°C (350°F) until warmed through.