Best 4 Briami Ala Bergy Vegetable Casserole Recipes

Are you craving a hearty and flavorful vegetarian dish that's not only delicious but also bursting with Mediterranean goodness? Look no further than Briami ala Bergy, a classic Greek vegetable casserole that's sure to tantalize your taste buds and warm your soul. This traditional recipe combines an array of fresh and colorful vegetables, such as zucchini, eggplant, potatoes, tomatoes, and green peppers, all simmered together in a rich tomato sauce infused with aromatic herbs and spices. Briami ala Bergy showcases the vibrant flavors of the Mediterranean, with a perfect balance of tangy, savory, and subtly sweet notes. Whether you're a vegetarian seeking a satisfying and nutritious meal or simply a food enthusiast looking to expand your culinary horizons, this dish is sure to become a new favorite.

The article offers two delightful variations of Briami ala Bergy. The first recipe stays true to the traditional Greek preparation, capturing the essence of this classic dish with its vibrant mix of vegetables and aromatic spices. The second recipe adds a contemporary twist, incorporating fresh spinach and feta cheese to create a luscious and creamy vegetarian lasagna. Both recipes are easy to follow and provide detailed instructions to guide you through the cooking process, ensuring a successful culinary experience.

Here are our top 4 tried and tested recipes!

BRIAMI ALA BERGY (VEGETABLE CASSEROLE)

Briami Ala Bergy (Vegetable Casserole) image

Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking.

Provided by Bergy

Categories Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs zucchini, cut in 1/2-inch slices
1 lb potato, cut in 1/2-inch slices
2 green sweet peppers, membrane and seeds removed and coarsely chopped
5 garlic cloves, crushed
2 cups chopped tomatoes (peel if you wish)
1/2 teaspoon white sugar
2 onions, thinly sliced
salt and pepper
2 tablespoons fresh parsley
2 teaspoons fresh dill or 2 teaspoons fennel
1/4 cup lite olive oil (or virgin)
dill (for garnish) or fennel (for garnish)

Steps:

Mix together the garlic, tomatoes and sugar.
Oil an oven dish large enough to hold all the ingredients.
Place some onion on the bottom of the dish.
Mix zucchini, potatoes and peppers.
Add a layer on top of the onions.
Top with some of the tomato mixture.
Season with salt & pepper.
Sprinkle some of the herbs on top and drizzle with the oil.
Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
Cover and cook in a 350°F oven for 1-1 1/2 hours.
Uncover for the last 15 minutes.
Garnish with herbs on the side and serve.

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Briami (Greek Oven-Roasted Vegetables) image

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

Provided by evelynathens

Categories One Dish Meal

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Steps:

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8

CREAMY VEGETABLE CASSEROLE

Creamy Vegetable Casserole image

Make and share this Creamy Vegetable Casserole recipe from Food.com.

Provided by pines506

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package frozen broccoli carrots cauliflower mix
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) carton spreadable cream cheese with vegetables
1/2-1 cup seasoned croutons

Steps:

Prpeare vegetables according to package directions; drain and place in a large bowl.
Stir in soup and cream cheese.
Transfer to a greased 1-qt. baking dish.
Sprinkle with croutons.
Bake uncovered at 375 for 25 minutes or until bubbly.

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

Traditional Greek Summer Roasted Vegetables (Briami) image

A traditional Greek dish highlighting a variety of summer vegetables.

Provided by Marilena Leavitt

Categories Vegetarian Main Course

Time 1h30m

Yield 4-5

Number Of Ingredients 16

Ingredients

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

Steps:

Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
Preheat the oven to 375°F.
Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

Tips:

For a more flavorful dish, use a variety of vegetables. Some good options include zucchini, eggplant, potatoes, tomatoes, and bell peppers.
To save time, you can use pre-cut vegetables or frozen vegetables.
If you don't have a Dutch oven, you can use a large skillet or baking dish.
Be careful not to overcook the vegetables. They should be tender but still have a little bit of a bite to them.
Serve briami with a side of rice or bread.

Conclusion:

Briami is a delicious and easy-to-make Greek vegetable casserole. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. With its vibrant flavors and textures, briami is sure to be a hit with your family and friends. So next time you're looking for a simple and satisfying meal, give briami a try!