Briam Traditional Greek Roasted Vegetables

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The taste and flavor of this slow roasting side dish is second to none. This is one of the most commonly made and enjoyed veggie sides in Greece. It may take some time in the oven, but it is worth every minute.

You can basically clean out your fridge with this one – use whatever you have! My mom’s version is the traditional one (with the exception of the jalapeño). Some people also like to include sliced potatoes but I was going for a low carb version.

The most important part of this dish is to layer on the tomato paste, crushed garlic, olive oil, herbs, salt and pepper. The before part of this dish is so much more attractive than the after part. But the after part is where the deliciousness lies.

I would definitely incorporate eggplant but make sure you salt the pieces, wait 10 minutes and then pat them dry. The tomatoes are also imperative as the base layer here. Everything else is interchangable. And of course, my mom never used jalapeños growing up, that’s my add in since I like things spicy. If you do not want things spicy, definitely leave it out.

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Briam (Greek Roasted Vegetables)

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Servings: 6

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 45 minutes mins

Total Time: 2 hours hrs 5 minutes mins

Ingredients 

• 2 large tomatoes, sliced
• 1 medium eggplant, sliced
• 2 medium zucchini squash, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 jalapeño, sliced (optional)
• 5 cloves garlic, crushed
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 1/2 cup olive oil
• 2 tbs tomato paste
• salt and pepper to taste

Instructions

• Preheat your oven to 400°F.
• Whisk your tomato paste with 1 tsp water.
• Lightly drizzle the bottom of a large, deep pan with olive oil.
• First, arrange the sliced tomatoes. Drizzle with oil, sprinkle with herbs and season with salt and pepper.
• Next arrange the eggplant and drizzle with oil, spread on the garlic, tomato paste, sprinkle with herbs and season with salt and pepper. Repeat this process with the third layer of zucchini.
• Next, top that the zucchini with a layer of tomatoes, then the bell pepper, onion and jalapeño. Drizzle with olive oil, sprinkle with herbs and season with salt and pepper. Cover the pan with aluminum foil and bake for 30 minutes. Remove from the oven, uncover and bake for another 1 hour and 15 minutes or until your veggies are browned and cooked tender.

Author: Stella Drivas