Briam, also known as roasted mixed vegetables, is a Mediterranean diet superstar. This traditional Greek dish brings together a medley of fresh and wholesome veggies. These vegetables include zucchini, eggplant, onions, potatoes, and tomatoes. They are key players in the Mediterranean way of eating. By the way, it’s just the Greek rendition of Ratatouille, Turlu, Caponata, Pisto, and similar dishes. Each country has its own name for it, but the concept remains deliciously universal.

When it comes to Briam, it’s a medley of fresh ingredients that’s bursting with flavor. Plus, it’s cooked with olive oil. Olive oil happens to be a star player in the Mediterranean diet thanks to its healthy fat content..

The Mediterranean diet is a big deal. It’s hailed as one of the healthiest diets worldwide, and it’s easy to see why. It puts the spotlight on whole foods, lean proteins, healthy fats, and an abundance of fruits and veggies. This diet has been linked to a bunch of impressive health benefits. It reduces the risk of heart disease, stroke, and various chronic conditions.

What makes Briam so popular is its versatility. You can enjoy it as a hearty main dish. It is also a delightful sidekick to complement fish, chicken, or other Greek specialties like Moussaka or Lamb Souvlaki. It’s also an excellent choice for vegetarians and vegans who want to savor its scrumptious flavors.

To whip up a batch of Briam, you typically slice the veggies and layer them in a baking dish. A drizzle of olive oil works its magic, while garlic and the fresh herbs add that extra punch of flavor. Cover it up. Pop it in the oven. Let it work its magic until the vegetables turn tender and the flavors meld together.

Here’s the cool part. Every time I make Briam, it’s a bit different. I love picking the freshest veggies available at the time. It’s all about embracing variety and adapting to what nature offers.

Speaking of variations, the Briam I made for the photos didn’t include any carrots or green onions. I did throw in a fennel bulb and a couple of lovage stalks. I have a few lovage plants growing in my yard, and they add a unique celery/parsley touch to the dish. It’s all about being creative and playing around with what’s at hand. The darker items in the finished photos are mainly eggplant and the ton of herbs I added. I actually forgot to leave some parsley to top it all off.

This makes a lot. Lunches for a few days.

BRIAM

• 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, cut into 1.5 inch chunks
• 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 herbs you have in your garden – oregano, thyme, marjoram, lovage, or whatever looks good. Just go for it
• 2/3 cup olive oil
• salt
• pepper

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.

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.

When it’s all done and cooling down, feel free to drizzle some more olive oil. Season with some salt and pepper if needed. Maybe sprinkle some feta cheese on top if you’re feeling frisky.

All in all, Briam is a fantastic dish.. It captures the fresh and vibrant flavors of Mediterranean cuisine. It also provides your body with all the essential nutrients it craves. And it’s very open to adjustments. So go ahead, dig in, and enjoy the goodness!

Opa!