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 servings
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 pcs red bell pepper seeded and cut into 2 cm pieces; 1 pcs yellow onion cut into thick wedges; 2 pcs tomato large, roughly chopped; 4 clove garlic minced; 0.5 cup olive oil; 1 tsp dried oregano; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.25 cup 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.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Easy
Per serving: 417 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

500 gpotato, peeled and cut into 2 cm chunks
300 gzucchini, cut into 2 cm chunks
300 geggplant, cut into 2 cm chunks
1 pcsred bell pepper, seeded and cut into 2 cm pieces
1 pcsyellow onion, cut into thick wedges
2 pcstomato, large, roughly chopped
4 clovegarlic, minced
0.5 cupolive oil
1 tspdried oregano
2 tbspfresh parsley, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground
0.25 cupwater

Equipment

large spoon · knife · cutting board · large roasting pan

The method

Step by step

1
Preheat your oven to 200°C (390°F).
About 10 min
2
In a large roasting pan, combine the potato, zucchini, eggplant, red bell pepper, and yellow onion.
About 2 min
Cook’s 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.
About 1 min
4
Toss all the vegetables thoroughly with your hands or large spoons until they are evenly coated with the oil and seasonings.
About 2 min
Cook’s note: Make sure every piece of vegetable gets some seasoning for maximum flavor.
5
Pour the water into the bottom of the roasting pan.
Cook’s 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.
About 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.
About 40 min
Cook’s 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.
About 1 min
9
Let the briam rest for 10 minutes before serving to allow the flavors to meld.
About 10 min
Cook’s note: Serving it hot is best, but briam is also delicious at room temperature.

Per serving

Nutrition

74%Score

Calories: 417.2kcal
Protein: 6.2g
Carbs: 39.5g
Fat: 27.9g
Fibre: 8.6g
Sugar: 11.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover briam in an airtight container in the refrigerator.

Reheating

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