Briam

Briám (some call it Briami) is traditional Greek dish of oven baked/roasted mixed vegetables made with potatoes, aubergine, zucchini and tomatoes in olive oil seasoned with aromatic herbs.

If the French have the Ratatouille, the Italians have the Caponata, the Spanish have the Pisto then the Greeks have this, the Briam. Briám (some call it Briami) is traditional Greek dish of oven baked/roasted mixed vegetables made with potatoes, aubergine, zucchini and tomatoes in olive oil seasoned with aromatic herbs. One of the simplest vegetable dishes in Greece where they classify it as a “Lathera, a dish prepared with olive oil.

This dish is a good summer dish; it is typically served with a block of feta and some crusty bread to wipe out all of that tasty sauce. Best served with wine or cold beer on a hot summer day. It’s easy to make, inexpensive and a very healthy yet delicious dish for you to try, serve it together with some grilled meats and your summer barbecue is all sorted.

Briam

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 10 mins
• Total Time: 1 hour 25 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Greek

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Description

Briám (some call it Briami) is traditional Greek dish of oven baked/roasted mixed vegetables made with potatoes, aubergine, zucchini and tomatoes in olive oil seasoned with aromatic herbs.

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Ingredients

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• 2 medium potatoes, thinly sliced
• 2 aubergines, sliced
• 3 zucchini, sliced
• 1 green capsicum, chopped
• 2 pcs tomatoes, chopped
• 15 pcs okra
• 400 g can chopped tomatoes
• 1/2 cup vegetable stock
• 2 onions, sliced
• 3 tbsp capers
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 1 tsp dried oregano
• fresh parsley, chopped
• fresh basil , chopped
• salt
• freshly ground black pepper
• olive oil

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Instructions

1. In a pan add a good amount of olive oil, heat it up then sauté garlic and onions, cook until onions are soft.
2. Add the potatoes, aubergines, zucchini, capsicum, tomatoes and okra stir and cook for 2 minutes.
3. Add the chopped tomatoes, red wine vinegar, brown sugar, dried oregano, fresh parsley and fresh basil bring to a boil then turn heat off.
4. Transfer pan contents into a baking pan, then pour the vegetable stock then bake in a 180 preheated oven for 1 hour or until all vegetables are tender.
5. Serve garnished with fresh basil.

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