About the dish:
Greek Briam, also known as Greek roasted vegetables, is a flavorful and hearty dish made with a medley of seasonal vegetables. It is typically seasoned with herbs and olive oil, then slow-roasted to bring out the natural flavors of the vegetables. Greek Briam is a delightful dish that showcases the natural flavors of the vegetables. The slow roasting process allows the vegetables to become tender and develop a rich, caramelized flavor. The combination of herbs and olive oil enhances the taste and adds a distinct Mediterranean flair. Briam can be enjoyed as a vegetarian main course, served alongside crusty bread or rice, or as a side dish to grilled meats or fish. Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together and become even more delicious. Here's a recipe for Greek Briam:
Recipe:
- Preheat oven to 400 degrees F. Place a rack in the middle.
- Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
- Grab a large round pan on skillet. Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
- Drizzle more EVOO over all of the veggies, then top with the remaining diced tomatoes.
- Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated.
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.
- Garnish with fresh parsley or basil, if desired, before serving.
