Briami - Greek-style roasted vegetables
Oven roasted full of flavor vegetables with crunchy, caramelized edges and melted golden cheese on top. The casserole is seasoned with olives, parsley, mint, lemon, and garlic.
Servings 2 big servings
- 1 medium zucchini/courgette 10 oz / 300g
- 1 medium eggplant/aubergine 10 oz / 300g
- 4 medium potatoes 1 lb / 0.5kg
- 3 medium tomatoes 10 oz / 300g
- 1 medium onion
- 5.3 oz pecorino cheese* 150g, best is semi-hard pecorino toscano, or feta cheese
spices and aromatics:
- 7 cloves garlic
- 8 green or kalamata olives
- zest from 1 lemon
- 1 tablespoon lemon juice
- 5 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 teaspoons dried mint or chopped fresh leaves
- 2 tablespoons chopped parsley
- salt and black pepper to taste (the cheese is already slightly salty)
Prepare the vegetables:
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.
Preheat the oven to 200 ° C / 400 ° F / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by 20°)
Pour boiling water over the tomatoes, peel them and cut into 16 pieces (into 8 wedges and then the wedges in half) or into 2cm /1-inch cubes.
Combine the chopped vegetables with spices and aromatics:
Cut the pecorino cheese into 1cm / ½ inch cubes.
On a large rimmed tray (33x33 cm / 12x17 inch) toss all the ingredients together (except the cheese and garlic). Distribute them evenly across the tray. Top the vegetables with garlic and cheese (located directly on the tray will burn).
- Authentic briami is served with feta cheese. You can crumble the cheese over the vegetables 5 minutes before the end of baking time or just serve it on the side.
- If your baking sheet is bigger than mine or you're using fewer vegetables add a little water at the bottom of the tray so that the vegetables, less crowded, don‘t stick too much to the bottom. If your baking tray is smaller than mine or you're using more vegetables, the vegetables will be a little overcrowded and will be stewing rather than roasting - so they will more tender, less crunchy, but still very good and flavorful.
- Calories count = 1 big serving (1/2 of the recipe). The serving may look too big, but seriously it's too good to eat less.