Name: Briami (Greek Oven-Roasted Vegetables)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-5 serving(s)
Ingredients: 5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices; 4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices; 3 -4 garlic cloves, sliced thin; 1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda); 2 large tomatoes, peeled and quartered; 1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle); 1/2 cup olive oil; 1/4 cup water; 1 tablespoon oregano; 2 tablespoons fresh spearmint, minced (or 1 tsp dry); 2 tablespoons cut cilantro (optional); salt and pepper

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Recipe by evelynathens

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Briami (Greek Oven-Roasted Vegetables) created by CoffeeB

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A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Ready In:: 2hrs 30mins
Serves:
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ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
¹⁄₄ lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
¹⁄₂ cup olive oil
¹⁄₄ cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

directions

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it."

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review by lecole54

11/12/2018

Both hubby and I thought this was really yummy! Living in rural Maine, all that was available cheese-wise was Parmesan, but that was a delicious option, and I had to use dried oregano, since the was no fresh available on the day I made it, but those were minor substitutions. This is Greek comfort food at its best!

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review by rkennemer77

1/13/2018

Used this recipe long ago and loved it, couldn't remember where I found it. I have been looking everywhere for it, I am going to make it this week. The cheese is amazing, the mouth-feel of the whole dish is amazing, the flavors blend so well, my mouth waters just thinking about it.

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review by heathermom

11/3/2016

This is a go-to dish for us and is a new favourite for those cold nights and wanting some comfort food. I like how you describe it -- the veggies "melt" down. I use two throw away tinfoil trays and when everything cooks down it will end up in one tray. I search Costco for two hard cheeses and add in some Feta cheese. This dish I've added peppers and egg plant to the batch. Love this dish !!!

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photo by messystation

5/8/2013

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review by messystation

5/8/2013

I had this last week at Cat Cora's restaurant, and this is just as good! I omitted the potatoes and used feta, mozzarella, and ricotta in the last 15 minutes. Awesome!

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