Tuesday, February 7, 2012

Briami / Oven roasted vegetables

Briami meaning "oven roasted vegetables", is a traditional Greek vegetarian dish. There are so many things to love about this dish - it's nutritious, colourful and incredibly delicious! A symphony of aromas play out in our kitchen, bringing a smile to all that experience it. We shared our Briami tonight with our neighbour Lilyana. Who might you share this dish with?  Our take on this recipe below, and we serve as a main dish. You can serve as a side, giving you more portions. Because the sauce is so beautifully rich and flavoursome, we have made sure to keep the remaining, to be used as a sauce back with lamb, chicken and fish. We wish we could install a button on our blog that you could press to release the aroma!

Rustic chopping begins

Finely sliced onions
(refer to previous post
chopping onions without tears)

finely chopped garlic

adding capsicum, zucchini, garlic, onion
to oven dish

Adding potato and tomatoes
 to oven dish

Eggplant,dried oregano
salt, pepper, lemon juice,
olive oil and hot water
added to dish

At this stage I remove dish from oven
after 30 mins of cooking time
 and add parsley and more
hot water, place into oven
for another 75minutes

Briami plated up, ready to serve!

Traditional Greek Briami "oven roasted vegetables"
serves 5 as main course

2 zucchini, cut into chunks
6 large potatoes, peeled and quartered into chunks
1 brown onion, finely sliced
3 garlic cloves, finely chopped
2 red capsicums, cored, seeded and cut into chunks
1 eggplant thickly sliced
800g chopped canned tomatoes
150ml good quality extra virgin oil
250ml hot water
1/2 fresh lemon juice
1-2 tsp dried oregano
5 tbs chopped fresh flat leaf parsley
generous pinch of good quality salt and cracked black pepper

Preheat oven to 190 degrees
Wash all vegetables to dislodge any dirt/grit and then begin chopping
Thickly slice eggplant, season with salt and leave to rest for 15-30 mins on paper towel or in colander
(the salt will reduce any bitterness and can reduce the amount of oil they soak up during cooking)
Chop zucchini into chunks
Seed and core capsicums and cut into chunks
Finely slice onion (see previous post on chopping onions without tears)
Finely chop garlic
Add zucchini, capsicum, onion, garlic to deep oven dish
Peel and quarter potatoes into chunks and add to the oven dish
Wash eggplant to remove salt and pat dry with paper towel. Add to dish
Add canned tomatoes to dish covering vegetables
Mix well, then stir in 150ml olive oil, 150ml hot water and lemon juice
Add the dried oregano and season with salt and pepper
Check that mixture is spread evenly and your rustic dish is ready for the oven
Bake for 30 minutes at 190 degrees - ENJOY the incredible aromas!
Take out after 30 mins and stir in parsley and 100ml hot water
Return to oven and cook for another 75 minutes, increasing the temperature to 200 degrees for the final 15 minutes
Serve Briami in clay pot to complete your rustic dish (or any plate/bowl will do)
Reserve any leftover sauce and use with lamb, chicken or fish
Sprinkle with a little more parsley and serve



Vicki Bensinger said...

I love a bowl of roasted veggies. In fact I could eat them for lunch and dinner and be happy. Yours look delicious!

Anonymous said...

This looks wonderful. You're making me drool with your mouthwatering photos! :)
I really enjoy your blog and look forward to visiting often. Thank you so much for visiting mine and leaving such a nice comment.
Have a great day!

Kristy and Adam said...

Thank you so much for your lovely comments about our blog!
We really hope you enjoy our recent post "Italian slow cooked tomato sauce"...it's a favourite in our home, and we hope you get the chance to cook it in yours :)

Kristy and Adam said...

Thanks Vicki! This Briami is totally delicious and we hope you have the chance to cook it - you won't be disappointed1 The aromas will warm your heart :)