Description
Briam is a traditional Greek baked vegetable dish featuring layers of zucchini, potatoes, tomatoes, and onions infused with aromatic herbs and garlic, all drizzled with olive oil and lemon juice. This wholesome, Mediterranean-inspired recipe is easy to prepare and perfect as a flavorful side or main vegetarian course.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 3 medium potatoes, peeled and sliced into 1/4 inch rounds
- 2 medium red onions, thinly sliced
- 4 ripe tomatoes, sliced into rounds
Herbs and Seasoning
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Liquids
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the vegetables evenly.
- Prepare Vegetables: In a large bowl, combine the zucchini and potato slices with olive oil, dried oregano, dried thyme, chopped parsley, minced garlic, salt, and freshly ground black pepper. Toss thoroughly to coat all the vegetables evenly in the seasoning and oil.
- Layer Tomatoes: Arrange half of the sliced tomatoes to cover the bottom of a large baking dish, creating a flavorful base.
- Add Vegetable Mixture: Spread the seasoned zucchini and potato mixture evenly over the tomato layer to ensure consistent cooking.
- Add Onions: Distribute the thinly sliced red onions evenly over the vegetables, adding sweetness and depth.
- Top with Tomatoes: Arrange the remaining sliced tomatoes over the onion layer, enhancing the dish’s freshness and moisture.
- Drizzle Lemon Juice: Pour the lemon juice evenly over the entire dish to add brightness and balance the flavors.
- Add Water: Pour 1/4 cup of water around the edges of the baking dish to help steam and soften the vegetables during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for about 1 hour, or until all the vegetables are tender and cooked through.
- Finish Baking: Remove the foil and bake uncovered for an additional 10-15 minutes to allow the top to develop a slightly golden and roasted appearance.
- Cool and Serve: Take the dish out of the oven and allow it to cool slightly before serving to let the flavors meld and for safe handling.
Notes
- Ensure all vegetable slices are evenly cut to allow uniform cooking.
- You can substitute dried herbs with fresh ones if preferred, adjusting quantities accordingly.
- For extra depth, sprinkle some crumbled feta cheese on top after baking (optional, but not traditional).
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- This dish can be served warm or at room temperature.
