Best Briami Recipes

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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

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

GREEK ROASTED VEGETABLES (BRIAMI)



Greek Roasted Vegetables (Briami) image

Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 9

14 oz. (1/2 of 28-oz. pkg.) ORE-IDA Steak Fries
1 eggplant, cut into 1-inch cubes
1 large red pepper, cut into 1-inch pieces
1 sweet onion, cut into 1/2-inch-thick wedges
1 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
6 Tbsp. KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh oregano
1 lemon, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

Steps:

  • Heat oven to 450°F.
  • Cover 2 rimmed baking sheets with foil; spray with cooking spray.
  • Combine first 5 ingredients in large bowl. Add dressing, cheese and oregano; mix lightly. Spread onto prepared baking sheets. Add lemon slices.
  • Bake 45 min. or until fries are crisp, and fresh vegetables are tender and lightly browned, stirring every 15 min.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BRIAMI -- BAKED VEGETABLES (GREECE)



Briami -- Baked Vegetables (Greece) image

Make and share this Briami -- Baked Vegetables (Greece) recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

3 medium potatoes, cut into 1-inch-thick wedges
1 yellow bell pepper, seeded, cored, sliced
4 medium zucchini, sliced medium-thin
2 garlic cloves, sliced thin
1 small onion, sliced thin
1 (14 ounce) can tomatoes, peeled, coarsely chopped
1/4 cup flat leaf parsley, finely chopped
2 teaspoons oregano, dried
1/3 cup extra virgin olive oil
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste
1/4 cup water

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine potatoes, yellow bell pepper, zucchini, garlic, onion, tomatoes, parsley, oregano, olive oil, salt and pepper; mix well.
  • Transfer mixture to a baking dish; spread into a tightly packed layer.
  • Pour 1/4 cup water into the dish.
  • Bake for 1 hour and 45 minutes, turning the vegetables 4 or 5 times during baking.
  • Serve hot, warm or at room temperature.

Nutrition Facts : Calories 178.5, Fat 9.6, SaturatedFat 1.4, Sodium 53.9, Carbohydrate 21.7, Fiber 3.8, Sugar 4.8, Protein 3.7

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

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.

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

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!

BRIAMI: GREEK VEGETABLE STEW



Briami: Greek vegetable stew image

Make and share this Briami: Greek vegetable stew recipe from Food.com.

Provided by nealbray

Categories     Stew

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

1 lb zucchini
1 lb aubergine (eggplant)
1 lb peeled potato
1 cup of peeled carrot
2 sliced onions
2 sliced green peppers
1 lb fava beans (soak over night)
1 1/2 lbs tomatoes
1 1/2 cups olive oil
1/2 cup chopped parsley
black pepper
1 cup water

Steps:

  • Slice all vegetables in 1" pieces.
  • In a large pot drizzle in olive oil and brown the first 6 ingrediants.
  • Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
  • Cover and stir occasionally over moderate heat until vegetables are done.
  • Serve over rice or couscous.

Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7

BRIAMI



BRIAMI image

Categories     Vegetable     Bake     Vegetarian     Quick & Easy     Dinner     Healthy

Yield 8 Servings

Number Of Ingredients 15

1 small eggplant, cut into 1-inch chunks
4 small potatoes, cut into chunks
3 small zucchini, cut into 1 inch pices
2 sweet peppers (red is my favorite) cut into 1 inch pieces
6 plum tomatoes, cut into 1 inch pieces
2 medium onions, coarsley chopped
1 large fennel bulb, trimmed (reserve the fronds) and coarsley chopped
5 garlic cloves
3 tsp fennel seeds
pinch of red pepper flakes
3 tbsp fresh oregano (1 tbsp if you're using dried)
salt and pepper to taste
1/2 cup extra-virgin olive oil
1/2 cup water
1/2 to 1 cup coarsely chopped fennel fronds or fresh dill (dill adds a nice punch, normally what i use)

Steps:

  • 1. In a large bowl, combine eggplant, potatoes, zucchini, sweet peppers, tomatoes, onions, fennel, and garlic. Stir in fennel seeds, oregano, and red pepper flakes. Season with S&P. 2. Drizzle with olive oil, and toss to mix. Spread on a large baking pan. Bake at 400degrees for 40 minutes to one hour or until veggies are tender. stir occasionally. If your vegetables are browning too quickly, drizzle with water. 3. Sprinkle with fennel or dill. Serve hot or at room temperature.

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