5 Reviews

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

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LilKiwiChicken June 13, 2008

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.

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evelyn/athens October 01, 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!

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Sydney Mike April 25, 2007

Excellent briam! We had it for dinner last night with feta and fresh baked bread, and everyone loved it. I used a yellow bell pepper instead the red and this was the onley change I mad. Thanks Engrossed!

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katia April 01, 2007
Roasted Vegetables With Lemon and Garlic (Briam)