BRIAMI
Provided by Stephanie
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 400° F
- Wash vegetables well. Cut zucchini, yellow squash, red bell pepper, carrots, tomatoes, potatoes and red onions into 1-1 1/2 inch pieces as evenly as possible so that they cook evenly. Peel garlic cloves and leave whole. Add vegetables and garlic cloves to a large mixing bowl.
- Finely chop fresh parsley and add to vegetable mixture. Season with salt and pepper to taste.
- Pour extra virgin olive oil over vegetable mixture. Use hands to cover all vegetables well with olive oil.
- Pour vegetables into a large baking pan and spread out evenly.
- Add 1 tablespoon of tomato paste to 3/4 cup of water and mix well to break down the tomato paste. Pour into the corner of the pan so that the water-tomato mixture fills the pan but not directly over the vegetable mixture.
- Add pan to preheated oven and cook for 45-60 minutes depending on how done you prefer your vegetables. Turn vegetables every 15-20 minutes so that they cook evenly. Add additional water if needed.
Nutrition Facts : Calories 331 kcal, Carbohydrate 20 g, Protein 3 g, Fat 28 g, SaturatedFat 4 g, Sodium 40 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
- Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h30m
Number Of Ingredients 9
Steps:
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg
BRIAMI (GREEK OVEN-ROASTED VEGETABLES)
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.
Provided by evelynathens
Categories One Dish Meal
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8
BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES
Steps:
- Preheat oven at 350 F (180 C)
- Cut potatoes and eggplant in about 2 inch pieces, the zucchini in 1/2 inch slices. The onion in quarters and if using peppers in slices.
- Pour all the vegetables in a large bowl. Add garlic, mint, parsley, oregano. Mix.
- Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
- Add about the olive oil and mix well. We usually do it with our hands.
- Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
- Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
- Pour in a corner of the pan about 1/3 cup water and tilt the pan so that it spreads, but don't pour it over the vegetables.Pour more later if it seems like they are becoming dry.
- Cover with aluminum foil and roast for about an hour.
- After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
- If they are cooked, remove the foil and roast for another 30-45 minutes until the potatoes start turning golden brown.
- Let it cool and serve with bread and feta cheese. You can also serve cold.
GREEK ROASTED VEGETABLES (BRIAMI)
Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Cover 2 rimmed baking sheets with foil; spray with cooking spray.
- Combine first 5 ingredients in large bowl. Add dressing, cheese and oregano; mix lightly. Spread onto prepared baking sheets. Add lemon slices.
- Bake 45 min. or until fries are crisp, and fresh vegetables are tender and lightly browned, stirring every 15 min.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
OVEN-ROASTED VEGETABLES
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
Provided by Greeny4444
Categories Vegetable
Time 1h25m
Yield 1 large pan, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
ROASTED VEGETABLES
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
Provided by Melissa Clark
Categories dinner, easy, quick, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
- Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
BRIAMI -- BAKED VEGETABLES (GREECE)
Make and share this Briami -- Baked Vegetables (Greece) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well.
- Transfer mixture to a baking dish; spread into a tightly packed layer.
- Pour 1/4 cup water into the dish.
- Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking.
- Serve hot, warm or at room temperature.
Nutrition Facts : Calories 178.5, Fat 9.6, SaturatedFat 1.4, Sodium 53.9, Carbohydrate 21.7, Fiber 3.8, Sugar 4.8, Protein 3.7
BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
Provided by The Mediterranean Dish
Categories Entree/Side Dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a rack in the middle.
- Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
- Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
- If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
- Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)
Nutrition Facts : Calories 103 calories, Sugar 4.2 g, Sodium 19.1 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.4 g, Protein 2.5 g, Cholesterol 0 mg
OVEN-ROASTED HARVEST VEGETABLES
Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.
Provided by Drunk Chef
Categories Low Protein
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.
Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5
TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)
A traditional Greek dish highlighting a variety of summer vegetables.
Provided by Marilena Leavitt
Categories Vegetarian Main Course
Time 1h30m
Yield 4-5
Number Of Ingredients 16
Steps:
- Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
- Preheat the oven to 375°F.
- Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
- To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
- Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
- Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
- Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
- Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!
EASY GRILLED VEGETABLES
I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!
Provided by Aimee Dorrell
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
- Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g
More about "briami greek oven roasted vegetables food"
BRIAMI – GREEK VEGETABLE BAKE ... - REAL GREEK RECIPES
From realgreekrecipes.com
4.1/5 (19)Total Time 50 mins
BRIAMI - GREEK-STYLE ROASTED VEGETABLES - EVERYDAY DELICIOUS
From everyday-delicious.com
4.6/5 (5)Total Time 55 minsCategory DinnerCalories 937 per serving
- Cut the zucchini into 1 cm / ½ inch slices, aubergine into 2 cm / 1 inch cubes, potatoes into 0.5 cm / ¼ inch slices, onions into 0.5 cm / ¼ inch half-moons, garlic into very thin slices, slice the olives.
- Bake for about30-40 minutes or until the vegetables are tender but still have a bite to them and the cheese on top is melted and browned.
COOKING WITH EVA: GREEK BRIAMI - OR ROASTED VEGETABLES
From cookingwitheva.blogspot.com
GREEK ROASTED VEGETABLES {BRIAMI} - A CEDAR SPOON
From acedarspoon.com
4/5 (1)Total Time 20 minsServings 6
- Preheat the oven to 400 degrees F. In a large mixing bowl combine the zucchini, potatoes, garlic, onion, tomatoes, eggplant, bell pepper, diced tomatoes, tomato sauce, olive oil, mint and oregano.
GREEK VEGETABLES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
From food.com
5/5 (6)Total Time 20 minsCategory VegetableCalories 435 per serving
- Meanwhile heat oil in a large skillet and sautee onions, garlic and zucchini until lightly browned. Add broth and let simmer covered for about 4 minutes. Add beans.
- When beans are heated through, sprinkle feta cheese on top of the veggies and serve with the yoghurt sauce and the bread on the side.
BRIAM (TRADITIONAL GREEK ROASTED VEGETABLES) - LITTLE ...
From littlesunnykitchen.com
4.9/5 (14)Total Time 45 minsCategory Main CourseCalories 66 per serving
- Start by slicing the vegetables. You can either use a mandoline slicer or a sharp knife to slice into round shapes. I try to pick vegetables that are similar in thickness to make a pretty Briam and for the veggies to cook evenly.
- To a large mixing bowl, add the sliced veggies and drizzle with olive oil, add garlic, oregano, salt, and pepper. Give everything a good mix so that the veggies are well seasoned.
- To an over-proof dish (I use this Staub baking dish - it's my fav!) add the tomato passata and ½ cup of water. Then arrange the seasoned vegetables in rows. You can randomly lay out the veg slices if you don't want to spend too much time arranging them.If there's any olive oil left in the mixing bowl, pour that over the vegetables. Tent foil the baking dish, and place in a preheated oven.
- Bake at 390°F (200°C) for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10-20 more minutes for the liquid to reduce and the vegetables get that golden brown color.
BRIAM - GREEK ROASTED VEGETABLES - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
Ratings 8Calories 326 per servingCategory Main Course
- Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
- Give everything a good stir, mix well and make sure not to overcrowd the pan - they should be in a single layer - Bake in the oven for half an hour.
MEDITERRANEAN ROASTED VEGETABLES - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (10)Servings 4Cuisine Greek, MediterraneanCategory Appetizer, Main Course, Side Dish
- In a large baking pan add all the vegetables, herbs and season with salt and pepper. Use a small bowl to dissolve tomato paste into the olive oil and pour it into the baking pan.
- Mix well with your hands until vegetables are completely coated. Spread them evenly across the pan.
- Place the baking pan in the middle rack of the oven. Cover with parchment paper 45 minutes. Then uncover and stir carefully. Bakeuncove red for another 30 minutes. Stir again. Adjust the oven’s temperature accordingly if needed.
ROASTED GREEK VEGETABLES - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 85 per serving
OVEN-ROASTED GREEK BRIAM BAKE RECIPE
From tastingtable.com
Author Miriam HahnCalories 116 per servingCategory Dinner, Meal, Main Course
ONE-PAN ROASTED CHICKEN AND VEGETABLES - THE REAL FOOD ...
From therealfooddietitians.com
5/5 (24)Total Time 50 minsCategory Main Entree | One-Dish MealCalories 370 per serving
VEGETABLE MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) | ROASTED ...
From pinterest.co.uk
BRIAMI GREEK OVEN-ROASTED VEGETABLES) RECIPE - FOOD.COM ...
From pinterest.com
ROASTED GREEK VEGGIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 MOST POPULAR GREEK VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
BRIAMI GREEK ROASTED VEGETABLES RECIPES
From tfrecipes.com
25 BEST GRILLED VEGETABLES - A COUPLE COOKS
From acouplecooks.com
GREEK BAKED VEGETABLES BRIAM RECIPES
From tfrecipes.com
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) | FOOD.COM | RECIPE ...
From pinterest.com
GREEK VEGETABLES RECIPES
From tfrecipes.com
BRIAMI GREEK OVEN-ROASTED VEGETABLES) RECIPE - FOOD.COM ...
From pinterest.com
BRIAMI GREEK OVEN ROASTED VEGETABLES RECIPES
From tfrecipes.com
BRIAMI – GREEK ROASTED VEGETABLES
From stephaniewellbeing.com
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) - PLAIN.RECIPES
From plain.recipes
GREEK VEGETABLES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) RECIPE - FOOD.COM ...
From pinterest.co.uk
BRIAMI - GREEK OVEN ROASTED VEGETABLES | RECIPE ...
From pinterest.com
GREEK ROASTED VEGETABLES RECIPES
From tfrecipes.com
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) RECIPE - FOOD.COM ...
From pinterest.com
BRIAMI - GREEK OVEN ROASTED VEGETABLES | RECIPE IN 2021 ...
From pinterest.ca
RECIPE FOR GREEK STYLE BAKED SUMMER VEGETABLES (BRIAMI)
From greekboston.com
BRIAMI (GREEK OVEN-ROASTED VEGETABLES) | FOOD.COM
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love