Here is the ideal chance to get your Greek on! Greek Briam takes simmered vegetables to an unheard of dimension of tasty. You need only a couple of basic storeroom fixings: potatoes, zucchini, red onions, and tomatoes. In any case, the Greek flavors from flavors, crisp garlic, parsley and a liberal sprinkle of fantastic EVOO have a significant effect. In addition, this formula is course book Mediterranean eating regimen. Vegetarian. Zero Cholesterol. Low Carb. Gluten Free. All the well done!

Briam is essentially simmered vegetables, the Greek way. Dainty simmered vegetable meal, ordinarily featuring, potatoes, zucchini, red onions, and tomatoes. On the off chance that you need to get extravagant, include eggplant or chime peppers. The flavor profile is simple– oregano, a dash of piney rosemary (my own touch), parsley, and crisp garlic.

In any case, pulling this vegetable meal together is, nothing unexpected, a liberal sprinkle of value additional virgin olive oil. Searching for that more profound, mind boggling and rich peppery taste, I went after my Early Harvest Greek additional virgin olive oil from naturally developed and prepared koroneiki olives. In the event that you haven't attempted it yet, you basically should!

Also Try Our Recipe : Basil Pesto Pasta with Roasted Vegetables



  • 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • 1/2 cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)


  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

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