A Summer Feast of Roasted Vegetables-Briam

Ratatouille, Briam, Pisto, Ciambotta, Caponata, Tourlou... All mediterannean cuisines have their own version of vegetable stew. Briam is the Greek slow-cooked roast vegetable dish. You can use any vegetable you have in the fridge and it is vegan and gluten-free! Serve it as a side or main course and... Enjoy!

Prep Time 15 mins

Cook Time 75 mins

Rest Time 15 mins

Total Time 1 hr 45 mins

Cooking Method: Roasting

Cuisine: Greek, Mediterranean

Course: Side dishes, Vegetables & Beans

Difficulty: Intermediate

Servings: 2

Calories: 342 kcal per serving

Best Season: Summer

Ingredients for a 22x22cm roasting tin

1 potato (sliced)
2 zucchini (medium sized, sliced)
1 aubergine (sliced)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 red onion (medium to large, chopped)
2 clove garlic (minced)
1 serv tomato sauce (see my recipe “The red treasure”)
1 tsp thyme (dried)
60 ml olive oil
6-8 cherry tomatoes
1/2 hf parsley (fresh, roughly chopped)
pepper (freshly grounded)

Instructions

1
Cut vegetables in coarse slices. Spread slices in the tin in a single layer, then season with salt and pepper.
2
Add minced garlic, thyme and parsley and mix all together. Scatter over the cherry tomatoes. Drizzle with "Red Treasure Sauce" and olive oil and give a gentle final mix.
3
Preheat the oven to 160° C (static). Cover the baking tin with aluminum foil and bake for 20 min. Set oven to 200° C, uncover, toss the vegetables and roast for another 45-50 minutes until nicely coloured.
4
Allow to cool slightly before serving.

Notes

Serve with feta cheese and crusty bread.

Read it online: https://catinmykitchen.gr/recipe/roasted-vegetables-briam/

Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.