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Briami (Greek Oven-Roasted Vegetables)

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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:
- Units:
52
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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
Contributor
@evelynathens
Contributor
"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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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!Reply
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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 !!!Reply
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