BM # 76: Week 3, Day 3
Theme : Flavors of Greece
Recipe: Briam, Greek Oven roasted vegetables
I love oven roasted veggies, but the only thing I don’t like about it is the cooking time. It takes an hour at least for the veggies to be done, but then the oven does all the work and not me. So I guess its okay. Even then I don’t roast veggies as much as I would like to do. Same with bread. I would love to make more bread, if some one else can take care of the kneading :D.
Coming to the recipe here, its Greek style oven roasted vegetables, Briam. The recipe is is also from the book Cooking with Loula where the author, Alexandra Stratou, mentions that its a must to serve feta cheese with Briam. I haven’t changed anything at all from the recipe mentioned in the book except for lowering the amount of oil a little less.
This recipe is more of a vegetable medley and I am guessing you can add other veggies too as long as the taste doesn’t clash too much with what’s already in there.
Spice is coming only from pepper and chili flakes, so that needs to be adjusted according to your taste.
- 2 medium potatoes
- 2 tomatoes
- 2 green peppers
- 1 large eggplant (I had Japanese eggplants)
- one medium onion
- 2 cloves garlic
- 1/2 bunch of parsley leaves
- Salt, pepper and red chili flakes to taste
- 1/4 cup olive oil
- 1/2 cup water
- Preheat the oven to 180 C/ 350 F.
- Wash and clean the veggies. Peel the potatoes and onions.
- Dice potatoes, peppers,tomatoes and eggplant. Slice the onions, peel the garlic and chop the parsley leaves.
- Add everything to a baking tray (9 X 13 inch pan here) and season with salt, peper and red chili flakes. Add olive oil. Mix well. Spread them out so that there isn’t too much of layering.
- Add half cup water to the vegetables and bake for 1 hour and 15 minutes. The water should have evaporated and the liquid should be only oil.
- Serve with a block of feta cheese.
Briam is a main dish that needs to be served with feta cheese and maybe bread, but I served it as a side to my toast with my Greek style scrambled eggs, Strapatsada. It was a very simple, but a delicious meal for me.
This goes to Cooking from Cookbook Challenge Group.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
10 thoughts on “Briam – Greek OveRoasted Veggies”
Those oven roasted vegetables look so flavorful and tasty. I love the pictures, very colourful and eye pleasing.
Such a fantastic thought to use all the veggies. Lovely clicks!!
I can never get these veggies properly roasted..I think its just me and not the oven!..though there have been dishes that came out well..this one looks so perfectly done rajani…
Can smell the flavor of this oven roasted veggies rite from your clicks, fantastic dish.
Love the way you captured from start to finish in the same tray. Love the simplicity of the dish and looks absolutely delicious.
Beautiful clicks of those mixed vegetables! I had roasted the potatoes for my Greek challenges and they were amazing!
I love roasted vegetables — they are so versatile and can be used in pastas, sandwiches, salads etc., Your Greek roasted veggies look yumm! Never tried adding water or fresh herbs while roasting. Will have to try this some time.
Wow rajani, looks scrumptious, I would like mine with some crusty bread! Gorgeous pics as usual!😍
I always go for oven roasted veggies as I find it very easier than standing near the stove and stir frying it. But as it takes a lot of time, it needs to be planned ahead though. Your oven roasted veggies look gorgeous and as usual beautiful pictures..
Briam is a nice dish , even I made it , but I was not happy with the pics , so will not be posting . We liked the dish but Since I like spicy , would prefer to add some chilly after baking . Beautifully presented !