Description
Greek briam showcases Mediterranean vegetable roasting at its finest. Hearty root vegetables and zucchini mingle with olive oil, herbs, and tomatoes, offering home cooks a simple yet deeply satisfying dish you’ll want to savor slowly.
Ingredients
Scale
- 1 ¼ lbs / 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds
- 1 ¼ lbs / 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds
- 1 large red onion or 2 smaller red onions, thinly sliced into rounds
- 1 can (28 oz / 794 g) diced tomatoes with juice
- ½ cup / 35 g chopped fresh parsley
- 4 garlic cloves, minced
- 2 tsps / 3.6 g dried oregano
- 1 tsp / 1.2 g dried rosemary
- Salt and pepper
- Early Harvest Greek extra virgin olive oil
Instructions
- Preparation: Calibrate oven to 400°F with rack positioned centrally for uniform heating.
- Vegetable Seasoning: Blend sliced potatoes, zucchini, and onions with oregano, rosemary, parsley, and garlic, thoroughly massaging each slice with extra virgin olive oil, salt, and pepper to ensure comprehensive flavor absorption.
- Pan Layering: Create a foundational tomato base in a large oven-safe pan, then meticulously arrange seasoned vegetables in an alternating, visually striking circular pattern to maximize flavor integration and aesthetic appeal.
- Initial Roasting: Cover pan with aluminum foil, allowing gentle steaming for 45 minutes, enabling ingredients to soften and harmonize their distinctive flavors without direct heat exposure.
- Caramelization: Remove foil and return pan to oven, allowing vegetables to develop rich, golden-brown edges and concentrate their natural sweetness for an additional 30-40 minutes.
- Finishing Touch: Confirm vegetable tenderness and reduced liquid consistency, then embellish with a final drizzle of extra virgin olive oil, serving either warmly or at room temperature to highlight the dish’s rustic Greek culinary essence.
Notes
- Vegetable Slicing Technique: Cut vegetables uniformly thick to guarantee even cooking and consistent texture throughout the dish.
- Oil Coating Strategy: Thoroughly massage vegetables with olive oil, ensuring each piece is richly coated for maximum flavor absorption and caramelization.
- Layering Importance: Arrange vegetables in artistic circular patterns to create visual appeal and promote balanced heat distribution during roasting.
- Foil Tenting Tip: Cover pan loosely with aluminum foil without touching vegetables, allowing steam to circulate while preventing excessive browning during initial cooking phase.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 130
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg