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    You are in: Home / Recipes / Roasted Vegetables With Lemon and Garlic (Briam) Recipe
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    Roasted Vegetables With Lemon and Garlic (Briam)

    Roasted Vegetables With Lemon and Garlic (Briam). Photo by katia

    1/1 Photo of Roasted Vegetables With Lemon and Garlic (Briam)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Engrossed's Note:

    I came across this recipe in the most serendipitous manner...on my way to work going 50 mph I saw some trash blowing across the got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now. When I try this one I'll probably increase the lemon juice and use the zest. I'll also use extra garlic and add fresh oregano and crumbled feta cheese when it's almost done.

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    Units: US | Metric

    • 2 lbs tomatoes, peeled and chopped (I think canned diced tomatoes would work)
    • salt and pepper, to taste
    • 1 lb potato, peeled and sliced into rounds
    • 1 lb zucchini, peeled and sliced into rounds
    • 1 lb eggplant, peeled and sliced into rounds (globe or Japanese)
    • 1 cup onion, sliced
    • 2 fresh garlic cloves, chopped
    • 1 sweet red pepper, sliced
    • 2 tablespoons fresh parsley, chopped
    • 1/2-1 1/2 cup olive oil (recipe calls for 1 1/2 cups!!!)
    • 1 lemon, juice of


    1. 1
      Preheat oven to 250°F (it says 2500!, I think it was a typo).
    2. 2
      Spread half of the tomatoes in an oiled roasting pan.
    3. 3
      Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
    4. 4
      Mix the garlic and parsley together and sprinkle over the vegetables.
    5. 5
      Top with remaining tomatoes.
    6. 6
      Pour oil over the top to coat and sprinkle with lemon juice.
    7. 7
      Bake for 1 1/2- 2 hours, adding a little water if necessary.

    Ratings & Reviews:

    • on June 13, 2008


      This was great - and it did work with tinned tomatoes (fresh ones here are out of season & taste gross). I used a bit more red pepper and a bit less zucchini but it didn't matter. It smelled heavenly when cooking. I did cut back on the olive oil but I don't think that mattered, and I did add more garlic (but that's because we're garlic fiends). Made for ZWT4

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2007


      Liked this very much. It is quite different from the version of Briami I make, but we enjoyed the addition of eggplant and red pepper. One of my favourite veggie meals - goes really well with feta cheese, olives, crusty bread to dip in juices and a glass of wine, of course.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2007


      Another one of those recipes that I was a little hesitant about, but plowed ahead with it anyway, & surprise, surprise I really liked it! I did take note of suggestions made by 'the chef' as well as some reviewers, & I used another tablespoon of minced garlic, used the juice [& zest] from 2 smallish lemons, & probably didn't use even 1/2 cup of olive oil [went by looks alone!]. Oh, yes, & I decreased the amount of eggplant while increasing the potatoes & zucchini! Anyway, like I said, the result, for me, was very satisfying! Thanks for the recipe post!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Roasted Vegetables With Lemon and Garlic (Briam)

    Serving Size: 1 (340 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.1
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 23.7 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 7.7 g
    Sugars 9.8 g
    Protein 5.1 g

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