SUMMER VEGETABLES ROASTED WITH OLIVE OIL, TOMATO, AND HERBS
Jump to RecipeBriam is a simple dish of vegetables roasted with olive oil. It’s one of those meals that looks basic, but ends up being better than you expect.
It is made with simple ingredients, but the olive oil is what brings everything together.
One thing that surprises many people about lathera dishes is the amount of olive oil used. It may seem like a lot, but the oil gives the vegetables their rich flavor and makes the dish very satisfying, so a small portion can go a long way. In traditional Greek home cooking, olive oil isn’t just a seasoning it’s a main ingredient.
It’s also a good example of how people actually eat. Lots of vegetables, plenty of olive oil, and simple cooking.
You can serve it as a main dish or as a side with something like fish or chicken. It also works well on its own with a little bread or feta.
Everything gets sliced, layered into a pan, and roasted until the vegetables soften and the flavors come together.
One of the best things about Briam is that it’s never exactly the same. I usually just use whatever vegetables look good.
For the version in these photos, I skipped carrots and green onions and added fennel and some lovage from the yard. The darker pieces are mostly eggplant and all the herbs I threw in. I also forgot to save some parsley for the top, which would’ve been nice.
This makes a lot. Lunches for a few days.
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees. Grab the largest bowl you have. Toss all the veggies together with a generous drizzle of olive oil. Add a sprinkle of herbs. Mix it all up until everything is nicely coated.2 large eggplants or 4 thin eggplants cut into 1.5 inch chunks, 2 medium Yukon Gold potatoes cut into 1 inch chunks, 1 medium zucchini, 1 carrot cut on bias, 2 bell peppers cut in strips, 1 red onion cut into thick slices, 4 garlic cloves cut in half, 6 plum tomatoes cut into chunks, 2 green onions chopped, 1 cup of parsley chopped, 1 cup of mint chopped, any other fresh herbs you have in your garden, 2/3 cup olive oil, salt, pepper
- Spread the veggie medley onto two baking sheets. It’s too much for one sheet pan, but does shrink when roasted up. Cover it all up with foil and pop it into the oven. Let it roast for about 45 minutes.
- After 45 minutes, take off the foil and give it a stir. You’ll see it has shrunk quite a bit. Pop it back in the oven, uncovered, for another 30 minutes or so. Just keep an eye on it because once those juices cook off, things can get crispy real fast. And don’t forget to check if the potatoes are nice and tender. They should be.
Notes
Briam is simple, flexible, and easy to make with whatever vegetables you have. It’s one of those dishes you end up making again.
Opa!
5 responses to “Briam – Greek Roasted Vegetables with Olive Oil”
great post – thanks !!
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[…] Briam – a classic Greek dish made with a variety of vegetables such as zucchini, eggplant, and potatoes, cooked in a tomato sauce and olive oil. Much like Ratatouille in France. The sample recipe above is half way there. Briam is perfect for a summer dinner. I made it here. […]
[…] Briam – a classic Greek dish. It is made with a variety of vegetables such as zucchini, eggplant, and potatoes. These are cooked in a tomato sauce and olive oil. Much like Ratatouille in France. The sample recipe above is half way there. Briam is perfect for a summer dinner. I made it here. […]