Briami Or Briam Authentic Greek Roasted Vegetables Food

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BRIAMI (GREEK OVEN-ROASTED VEGETABLES)



Briami (Greek Oven-Roasted Vegetables) image

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

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

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



Briami image

Provided by Stephanie

Time 1h15m

Number Of Ingredients 13

2 zucchini
2 yellow squash
2 red bell peppers
2 carrots, large
2 tomatoes, large (vine ripe or heirloom)
2 potatoes, large
2 red onions, large
6 garlic cloves, large
1 bunch fresh parsley
1 cup extra virgin olive oil
salt and freshly ground pepper to taste
3/4 cup water
1 tbsp tomato paste

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

BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES



Briami or Briam- Authentic Greek Roasted Vegetables image

Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.

Provided by OliveTomato.com

Categories     Entree     Side Dish

Time 1h40m

Number Of Ingredients 14

2 medium potatoes
1 cup chopped tomatoes or sliced or cherry tomatoes
1-2 medium eggplants
2-3 medium zucchini
1 onions
1 bell pepper
3 cloves garlic chopped
2 tablespoons tomato paste
1/2 cup + 2 tbsp Extra virgin olive oil
Warm water
2 tablespoons dry mint
2 tablespoons oregano
1/4 cup parsley
Salt/Pepper

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.

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)



Delicious Briam recipe (Greek mixed Roasted Vegetables) image

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

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
1/2 kg potatoes, sliced (18 oz.)
1/2 kg aubergines, sliced (18 oz.)
1/2 kg zucchinis (courgettes), sliced (18 oz.)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

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

GREEK BAKED VEGETABLES (BRIAM)



Greek Baked Vegetables (Briam) image

A Greek version of ratatouille.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 medium eggplant
Salt
2 medium red onions
4 large garlic cloves
1 1/2 pounds potatoes, scrubbed, peeled if desired
1 1/2 pounds zucchini
2 large bell peppers, seeded
1/3 to 2/3 cup extra virgin olive oil, to taste
2 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can, drained (reserve liquid)
Black pepper
1/2 to 1 pound small okra, ends trimmed, optional
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried

Steps:

  • If the eggplant is thin and long, slice it about 1/4-inch thick. If it's fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
  • Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
  • Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
  • Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you're using the earthenware dish) and pour over the vegetables.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 819 milligrams, Sugar 9 grams

BRIAMI -- BAKED VEGETABLES (GREECE)



Briami -- Baked Vegetables (Greece) image

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

3 medium potatoes, cut into 1-inch-thick wedges
1 yellow bell pepper, seeded, cored, sliced
4 medium zucchini, sliced medium-thin
2 garlic cloves, sliced thin
1 small onion, sliced thin
1 (14 ounce) can tomatoes, peeled, coarsely chopped
1/4 cup flat leaf parsley, finely chopped
2 teaspoons oregano, dried
1/3 cup extra virgin olive oil
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste
1/4 cup water

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 (GREEK BAKED ZUCCHINI AND POTATOES)



Briam (Greek Baked Zucchini and Potatoes) image

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

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

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

GREEK ROASTED VEGETABLES (BRIAMI)



Greek Roasted Vegetables (Briami) image

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

14 oz. (1/2 of 28-oz. pkg.) ORE-IDA Steak Fries
1 eggplant, cut into 1-inch cubes
1 large red pepper, cut into 1-inch pieces
1 sweet onion, cut into 1/2-inch-thick wedges
1 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
6 Tbsp. KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh oregano
1 lemon, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

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

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)



Briam (Greek Mixed Vegetables in Tomato Sauce) image

This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

Provided by Aggeliki

Categories     Side Dish     Vegetables     Tomatoes

Time 1h40m

Yield 12

Number Of Ingredients 18

4 tomatoes
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons white sugar
⅓ cup chopped fresh parsley
⅓ cup chopped fresh mint
⅓ cup chopped fresh basil
2 tablespoons fresh oregano
¼ cup capers
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons olive oil
2 onions, sliced
2 potatoes, sliced
2 eggplant, sliced
3 zucchini, sliced
3 green bell peppers, sliced
2 cups okra

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
  • Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
  • Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
  • Bake in the preheated oven until all vegetables are tender, about 1 hour.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.7 g, Fat 11.6 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 97.2 mg, Sugar 6.5 g

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)



Traditional Greek Summer Roasted Vegetables (Briami) image

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

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

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!

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From getrecipecart.com


BRIAM - TRADITIONAL GREEK RATATOUILLE RECIPE | 196 FLAVORS
Briam or briami (in Greek μπριάμ), is a classic dish of the traditional Greek cuisine based on summer vegetables, cooked in the oven in an extra-virgin olive oil sauce for a long time, which can be compared to the famous ratatouille of French cuisine. What is briam or tourlou-tourlou? Briam bears another name: tourlou-tourlou. Actually, tourlou-tourlou is more …
From 196flavors.com


BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES - YOUTUBE
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, pa...
From youtube.com


LATHERA (GREEK VEGETABLE CASSEROLES) - OLIVE TOMATO
Briami or Briam-Authentic Greek Sheet Pan Roasted Vegetables. Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and…. August 22, 2020. Beans, Dairy free, Entree, Lathera (Greek Vegetable Casseroles), Mediterranean Vegan Recipes, Sides, Vegetable Main Courses.
From olivetomato.com


BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES ...
Nov 11, 2018 - Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.
From pinterest.com.au


BRIAM, ROASTED VEGETABLE CASSEROLE | MEDITERRANEAN DIET ...
Preheat the oven to 350F/ 170C. Place all the vegetables except the tomatoes in alternating pieces in neat rows, one snugly next to the other. Using a rubber spatula, scrape out any oil and herbs or other liquid from the mixing bowl and pour over the vegetables. Strew the chopped tomatoes over the surface of the vegetable rows. If desired, even ...
From dianekochilas.com


BRIAM:TRADITIONAL GREEK ROASTED VEGETABLES (VIDEO) | THE ...
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 …
From themediterraneandish.com


BRIAMI OR BRIAM- AUTHENTIC GREEK ROASTED VEGETABLES ...
Jul 3, 2020 - Crispy potatoes, zucchini, eggplant, onion, tomato and bell peppers, roasted in olive oil. Eat it with feta cheese and fresh bread.
From pinterest.ca


BRIAM:TRADITIONAL GREEK ROASTED VEGETABLES (VIDEO) - FOOD NEWS
Authentic Greek Food, briam, greek comfort foods, Greek tourlou tourlou, Greek Vegan Recipes, Greek vegetarian recipes, kid friendly vegan, Traditional Greek Recipes, traditional Greek vegetable recipe. Melitzanosalata / Eggplant Dip. Roasted Grapes . 30 Responses to Tourlou Tourlou / Briam. Briami is basically chunks of vegetables cooked in olive oil, and it …
From foodnewsnews.com


BRIAMI RECIPE - LET’S DISCOVER HEALTHY RECIPES AND COOKING ...
Briami or Briam- Authentic Greek Roasted Vegetables top www.olivetomato.com. Briami is basically chunks of vegetables cooked in olive oil, and it belongs to the lathera family. But you don't just add any vegetable you want, there are certain vegetables that make up briami: potatoes, zucchini, eggplant, onion, tomato, sometimes okra and bell pepper. 382 People …
From cookingrank.com


BRIAMI – GREEK ROASTED VEGETABLES
Briam or Briami is the quintessential Greek version of ratatouille. Caramelized onions and shallots add a delicate sweetness. Sautéing before roasting in the oven gives the vegetables a crisp exterior and soft middle to maximize flavor. If opting for low-carb or keto, omit the potatoes. Add chopped fresh basil or mint for an extra kick at the end or shredded …
From stephaniewellbeing.com


BRIAM (TRADITIONAL GREEK ROASTED VEGETABLES) - LITTLE ...
Briam or Briami is a wonderful Mediterranean dish packed with veggies and flavor! This roasted vegetable bake is a traditional Greek dish and usually served with feta cheese, crusty bread, and olives. This recipe is vegan, low carb, gluten-free, and absolutely delicious!
From littlesunnykitchen.com


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