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–+ servings

Briam — Greek Slow-Roasted Vegetables

Briam is one of the great ladera dishes — a whole baking dish of summer vegetables roasted slowly in olive oil until every piece is completely tender, caramelized, and infused with each other's juices.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 245kcal

Ingredients

  • 2 medium zucchini sliced into rounds
  • 2 medium eggplants diced
  • 3 bell peppers (mixed colors) sliced
  • 4 large tomatoes sliced
  • 1 large onion thinly sliced
  • 4 garlic cloves minced
  • 2/3 cup extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 cup fresh parsley chopped
  • Salt and cracked black pepper
  • Optional: crumbled feta to serve

Instructions

  • Preheat oven to 350F (175C). Low and slow is what makes this dish.
  • Toss all vegetables and garlic with olive oil, oregano, salt, and pepper in a very large baking dish.
  • Arrange in a single layer as much as possible — some overlap is fine.
  • Roast uncovered 1.5 to 2 hours, stirring gently every 30 minutes, until vegetables are very tender and beginning to caramelize.
  • Remove from oven. Scatter fresh parsley over. Serve warm or at room temperature, with the olive oil juices spooned generously over.

Nutrition

Serving: 1serving | Calories: 245kcal | Protein: 3g | Fat: 22g | Fiber: 4g
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