Description
Briami is a traditional Greek roasted vegetable dish made with zucchini, potatoes, tomatoes, and herbs baked in generous olive oil. This rustic Mediterranean classic is naturally plant-based and packed with rich, comforting flavors.
Ingredients
- 2 medium zucchini, sliced
- 3 medium potatoes, peeled and sliced
- 1 large red onion, sliced
- 3 ripe tomatoes, grated or finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, layer the zucchini, potatoes, and onion evenly.
- In a bowl, combine the grated tomatoes, olive oil, garlic, parsley, oregano, salt, and pepper.
- Pour the tomato mixture evenly over the vegetables and gently toss to coat.
- Spread the vegetables in an even layer in the baking dish.
- Bake uncovered for about 1 hour to 1 hour 15 minutes, until the vegetables are tender and lightly browned, stirring once halfway through cooking.
- Allow to cool slightly before serving. Serve warm or at room temperature.
Notes
- For extra flavor, add thinly sliced eggplant or bell peppers.
- If the vegetables brown too quickly, cover loosely with foil during baking.
- Briami tastes even better the next day as the flavors deepen.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
