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Briam

The Quirky Foodster Team

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Ingredients

  • 3 (3) potatoes, sliced
  • 2 (2) zucchini, sliced
  • 2 (2) eggplants, sliced
  • 3 (3) tomatoes, sliced
  • 1 (1) onion, sliced
  • 3 cloves (3 cloves) garlic, minced
  • 100 ml (1/3 cup) olive oil
  • 1 tsp (1 tsp) dried oregano
  • Salt and pepper to taste

Method

  1. Preheat oven to 180°C (350°F).
  2. Layer potatoes, zucchini, eggplant, tomato and onion slices in a large roasting dish, mixing garlic throughout.
  3. Drizzle generously with olive oil and season with oregano, salt and pepper.
  4. Cover with foil and roast for 45 minutes.
  5. Remove foil and roast a further 30–40 minutes until vegetables are tender and lightly caramelized.
  6. Serve warm or at room temperature.

Introduction: A slow-roasted mix of summer vegetables in olive oil, briam is a Lenten and vegetarian staple that showcases the abundance of Greek gardens at the height of summer.

Cultural Background: A slow-roasted mix of summer vegetables in olive oil, briam is a Lenten and vegetarian staple that showcases the abundance of Greek gardens at the height of summer.

Tips: Don't skimp on the olive oil — it's central to the dish's richness. Slice vegetables evenly for consistent cooking.

Variations: Some versions add bell peppers or a handful of fresh herbs like parsley or dill.

Storage: Refrigerate for up to 4 days.

Reheating: Reheat covered in a 160°C (320°F) oven for 15 minutes.

Nutrition: Approx. 210 kcal, 3 g protein, 14 g fat, 20 g carbohydrate per serving.

FAQs:

Q: Is briam served hot or cold?

A: It's delicious both ways, often enjoyed at room temperature the next day.

Q: Can I add meat?

A: Traditionally briam is vegetarian, but some regions serve it alongside grilled meat.

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