Best 4 Briam Oven Roasted Vegetable Casserole Recipes

**Briam: A Culinary Journey Through the Mediterranean**

Briam, a traditional Greek dish, takes you on a captivating culinary journey through the sun-kissed lands of the Mediterranean. This delectable casserole showcases a delightful medley of oven-roasted vegetables, each contributing its unique flavor and texture to create a symphony of tastes. From the tender eggplant and zucchini to the sweet bell peppers and juicy tomatoes, every bite promises a burst of Mediterranean sunshine. Briam is a vegetarian's delight, but its hearty appeal extends to meat-lovers as well. Whether you're seeking a wholesome main course or a vibrant side dish, Briam stands ready to tantalize your taste buds.

**Unveiling the Culinary Treasures of Briam**

Briam's culinary repertoire extends beyond its classic Greek roots, offering variations across the Mediterranean region. In Turkey, the dish is known as "imam bayildi," where it takes on a slightly tangy twist with the addition of lemon juice. In Cyprus, "lahana dolma" offers a unique take, featuring stuffed cabbage leaves bursting with a savory filling of rice, vegetables, and herbs. And in Armenia, "tolma" presents a delightful combination of minced meat, rice, and aromatic spices wrapped in tender grape leaves.

**Embark on a Culinary Adventure with These Recipes**

This article presents a carefully curated collection of Briam recipes, each capturing the essence of this beloved Mediterranean dish. Discover the authentic flavors of classic Greek Briam, where fresh vegetables are lovingly roasted to perfection in a flavorful tomato sauce. Explore the vibrant Turkish version, "imam bayildi," where brinjal takes center stage, tender and succulent, complemented by a tangy tomato sauce. Delve into the Cypriot delight, "lahana dolma," where cabbage leaves become edible pockets of seasoned rice and vegetables. And savor the Armenian delicacy, "tolma," where minced meat and rice find harmony within tender grape leaves.

**Savor the Mediterranean Magic**

With its vibrant colors, tantalizing aromas, and captivating flavors, Briam promises a culinary experience like no other. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this article has something for everyone. Embark on this culinary journey through the Mediterranean, and let Briam's magic transport you to a world where vegetables take center stage, and every bite is a celebration of the Mediterranean sun.

Here are our top 4 tried and tested recipes!

DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)

Delicious Briam recipe (Greek mixed Roasted Vegetables) image

Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

Provided by Eli K. Giannopoulos

Categories Main

Time 1h30m

Number Of Ingredients 9

Ingredients

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
1/2 kg potatoes, sliced (18 oz.)
1/2 kg aubergines, sliced (18 oz.)
1/2 kg zucchinis (courgettes), sliced (18 oz.)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

Steps:

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

Briam: Traditional Greek Roasted Vegetables image

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.

Provided by The Mediterranean Dish

Categories Entree/Side Dish

Time 1h35m

Number Of Ingredients 10

Ingredients

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)

Steps:

Preheat oven to 400 degrees F. Place a rack in the middle.
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.
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.
Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
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.
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.)
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.)

Nutrition Facts : Calories 103 calories, Sugar 4.2 g, Sodium 19.1 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.4 g, Protein 2.5 g, Cholesterol 0 mg

"BRIAM" - OVEN ROASTED VEGETABLE CASSEROLE

Briam is a Greek Ratatouille. It is served in the summer as a main course when all the vegetables are available fresh from the garden. Vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This is a traditional recipe. When I make this dish I sometimes omit the eggplant as I'm...

Provided by Maria *

Categories Vegetables

Time 1h30m

Number Of Ingredients 14

Ingredients

2 lb eggplant, peeled, cut in egg-sized chunks
2 lb zucchini, unpeeled, cut in 1/2 in. round slices
4 green bell peppers, seeded & cut in chunks
4 potatoes, peeled & cut in walnut sized pieces
6 medium sized tomatoes, halved, seeded & grated, skins discarded
3 medium sized onions, sliced
3 garlic cloves, finely chopped or minced
1 c dry white wine
1/2 c olive oil
1/2 c fresh parsley, finely chopped
1/2 tsp sugar
several fresh basil leaves
salt and freshly ground black pepper
1 large sausage cut in bite size pieces

Steps:

1. Combine all washed and cut vegetables in a large shallow ovenproof casserole or baking dish. Add dry white wine, olive oil, herbs, salt & pepper. If you like you can add sausage to this recipe, just like I did.
2. Bake the briam, stirring occasionaly, in a moderate 315^F (190^ C) oven for about 1 1/2 hours. Or until vegetables are tender. Add a little boiling water if necessary to prevent sticking. Serve hot or at room temperature. Enjoy!
3. Tip: Feta cheese is a great addition crumbled on top or a slice on the side of the plate. Also don't forget some crusty bread to dip in the delicious savory sauce:)

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Briam (Greek Baked Zucchini and Potatoes) image

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g

Tips:

Use fresh, seasonal vegetables. This will ensure that your briam is packed with flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
Roast the vegetables at a high temperature. This will help them get crispy on the outside and tender on the inside.
Stir the vegetables halfway through cooking. This will help them cook evenly.
Serve the briam hot or at room temperature. It can be enjoyed as a main course or a side dish.

Conclusion:

Briam is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be enjoyed by people of all ages. With its vibrant colors and flavors, briam is sure to be a hit at your next gathering.