Traditional Briam – Greek Mixed Roasted Vegetables in the Oven Recipe

Traditional Greek Mixed Roasted Vegetables in the Oven (Briam): A Summer Delight

There’s something magical about the simplicity of Greek cuisine, especially when it comes to dishes like Briam. This traditional mixed roasted vegetables dish captures the essence of a summer vegetable garden in a single pan. Perfect for a family gathering or a cozy dinner, Briam brings together the vibrant flavors of zucchini, peppers, eggplant, and more. The key to success lies in the art of cutting – chunky pieces ensure the vegetables hold their shape and don’t turn into mush during baking. As we delve into this delightful recipe, let’s explore its origins, the art of preparation, and why it’s an absolute must-try, especially during the peak of summer.

A Glimpse into Briam’s Roots: A Taste of Greek Tradition

Briam, also known as vegetable turlou, is a cherished gem in Greek culinary heritage. Born from the love of seasonal produce, this dish embodies the warmth of the Mediterranean sun. Traditionally, it features a colorful ensemble of zucchini, potatoes, Florina peppers, and a symphony of fresh herbs. The secret lies not just in the ingredients but in the careful crafting of flavors through slow roasting. As you embark on this culinary journey, envision the sun-drenched fields of Greece, where each ingredient tells a story of tradition and wholesome goodness.

What is needed to make the Traditional Greek Briam

In this culinary symphony, each ingredient plays a crucial role:

• Zucchini: Sliced into thick rounds to hold its structure.
• Potatoes: Cubed into small pieces, ensuring they cook harmoniously with other vegetables.
• Florina Peppers: Sliced into thick pieces, adding a mild sweetness.
• Tomatoes: Grated for a burst of freshness, complemented by slices for visual appeal.
• Fresh Herbs: A medley of parsley and oregano, bringing a fragrant note to the dish.
• Spices: Sweet paprika, chili powder, and a hint of petimezi for depth.
• Olive Oil: A generous drizzle for that quintessential Mediterranean touch.
• Salt and Pepper: To season and elevate the flavors.

Preparations and Instructions for  Briam

You won’t find any difficult processes or procedures to follow here because this is a simple and delicious dish. The following are the crucial actions and preparations:

1. Preheat the Oven: Set the oven to 180 degrees, creating the perfect stage for our vegetable medley.
2. Prepare the Vegetables: Wash, dry, and slice the zucchini into thick rounds. Dice the potatoes into small cubes, and slice the onions and peppers into pieces that hold their integrity during baking.
3. Compose the Pan: Arrange the vegetables in a deep baking tray – zucchini, potatoes, onions, and peppers.
4. Tomato Elegance: Introduce tomatoes in two ways – grated for juiciness and sliced for visual appeal.
5. Herbs and Spices Unite: Sprinkle the dish with finely chopped parsley, oregano, sweet paprika, chili powder, and a touch of petimezi.
6. The Mediterranean Elixir: Drizzle olive oil generously over the vegetables. Season with salt and pepper.
7. The Finishing Touch: Gently mix all the ingredients, adding just enough water to cover the vegetables.
8. Into the Oven: Bake on the grill for 1 hour and 15 minutes, ensuring the dish maintains a delightful oiliness without excess liquid.

Serving Suggestions: A Greek Feast Unveiled

As the aroma of Briam fills your kitchen, the final act awaits:

Serve this delightful dish at room temperature, allowing the flavors to mingle and intensify. Accompany it with a generous serving of crumbled Greek feta cheese, adding a creamy and tangy contrast to the roasted vegetables. Complete the experience with freshly baked bread, perfect for sopping up the rich, flavorful juices.

In Conclusion: A Culinary Odyssey

In the realm of Greek cuisine, Briam stands tall as a testament to simplicity, tradition, and the celebration of seasonal bounty. As you savor each bite, you’re not just tasting vegetables but experiencing the sun-soaked essence of Greek culture. Whether you’re hosting a summer soirée or seeking a comforting family dinner, Briam is more than a recipe – it’s an invitation to embark on a culinary odyssey, one that connects you to the heart of Greek tradition. So, gather your ingredients, set the oven aglow, and let the symphony of flavors transport you to the shores of the Mediterranean. Opa!

Traditional Briam - Greek mixed roasted vegetables in the oven

The Briam or vegetable turlou (Mixed roasted vegetables) in the oven is one of the favorite traditional dishes of Greek cuisine because it has almost all the summer vegetable garden in one pan. The secret for sure success is the way you cut the vegetables so that they don't melt. If you cut them small, the zucchini, peppers , eggplant, and onion will melt, so cut them into a larger size. Potatoes to cook at the same time as the other vegetables should be cut into smaller pieces and of course we always cook with fresh seasonal herbs ,fresh tomatoes grated on the grater and accompanied with Greek feta cheese and freshly baked bread.

Servings 6

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

• 4 piece zucchini medium size
• 8 piece potatoes large
• 2 piece Florina peppers
• 1 piece orange pepper
• 1 piece yellow pepper
• 1 Kg pomodorias grated on a coarse grater
• 3 piece ripe tomatoes cut into thin slices
• 1/2 piece small bunch of chopped parsley
• 1 tablespoon fresh oregano or dry oregano
• 1 tablespoon sweet paprika powder
• 1 tablespoon sweet chilli
• 1- 1/2 κούπες olive oil
• 1 shot pedimezi
• salt
• Pepper

Instructions

• Preheat the oven to 180 degrees.
• Wash and clean the vegetables and wipe them with a dry cloth or paper towel.
• Then cut the zucchini into thick rounds and if they are too large, cut them in half again and place them in a deep baking tray.
• Continue by cutting the potatoes into small cubes and the onion into slices, not too thin because they will melt during baking, and place them in the pan with the zucchini.
• Cut the peppers into thick slices after removing the seeds and add them to the pan with the other vegetables.
• Add the tomatoes cut into rings and add them to the pan with the vegetables and grate the pomodorias on a coarse grater and add them to the pan as well.
• Finally, add the finely chopped parsley , chili flakes , fresh oregano , sweet paprika , sweet paprika , petimezi , olive oil , salt and pepper and mix very well.
• Add a little water just enough to cover the vegetables.
• Bake on the grill for 1 hour and 15 minutes depending on the oven making sure that the food remains without liquid but only the oil.
•  Serve at room temperature with feta cheese and freshly baked bread.

Calories: 285kcal

Course: Main Course

Cuisine: Greek

Keyword: economic, Fasting, Peppers, potatoes, pumpkins, Traditional recipe, Vegan

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