I was not planning to post anything until tomorrow but I got up really early after the very strong earthquake we sensed today at 7.15 a.m. Memories came back after the 1999 earthquake with epicentre Parnitha, near Athens. After being assured by the mass media that no damages occurred anywhere in Greece and there would be no after earthquake shocks it was too late to go to bed again as we were still trembling. I decided to distract myself by posting a recipe I had made a few days ago.
Briam is a very versatile Greek vegetarian dish and practically you can just use any vegetables when you want to clean up your refrigerator.
The main ingredients which I use are zucchini, carrots, potatoes, eggplants, onions, garlic, tomatoes, parsley, lemon juice and olive oil and seasoning. However, briam can be made with any vegetable you like most, such as artichokes, mushrooms, peppers, okra, green broad beans, etc. and is usually served as a main dish but it would also make a wonderful side dish if you like.
If you want it to be more rich crumble some feta cheese in 20 minutes before the end.
Needless to say how delicious this dish is. The potatoes absorb all the wonderful flavours from the olive oil as well as from the vegetables added, which caramelize and mellow, giving a natural sweetness to this dish.
Briam (baked Vegetable Medley)
Preparation time: 30 minutes
Baking time: 1 – 1 1/2 hours
Serves: 4 – 5 (as a main dish)
- 400 grams zucchini (about 8 small ones) cut in rounds or julienned
- 8 – 10 medium potatoes, cut into 1 cm round slices
- 2 – 3 carrots, cut into rounds or julienned
- 1 large red onion chopped into slices
- 1 clove of garlic (optional)
- 3 ripe tomatoes, cut into slices
- 2 artichokes, fresh or frozen, cut into chunks
- 1 eggplant, cut into small pieces
- ½ cup of parsley, finely chopped
- 1/2 – 3/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon oregano
- 1/2 teaspoon thyme (optional)
- 1/2 teaspoon dried rosemary (optional
- 1 tablespoonful salt
- Freshly ground blackpepper to taste
- 1/2 cup water (if needed)
- Pre-heat oven to 180C / 350F.
- Place all the vegetables in a large heavy, shallow baking pan and mix.
- Add salt, pepper, (oregano, thyme and rosemary), olive oil and lemon juice and toss together.
- Bake in a preheated oven until tender (about 1 – 1 1/2 hours, according to your oven), stirring occasionally.
- Do not add any water as the vegetables will extract a lot of juices. If at the end you see that the vegetables are sticking to the pan, add the water and turn off the heat.
Serve with feta or with Greek Salad.
A similar recipe, as well as more delicious Greek recipes, are included in my cookbook “More than A Greek Salad”. Kopiaste and Kali Orexi,