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Briami -- Evelyn/Athens

Jean's picture

Briami (Greek Oven-Roasted Vegetables) Recipe #59083

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.


time to make 2½ hours 30 min prep

large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices

large potatoes, peeled and cut crosswise into 1/4 inch thick slices

garlic cloves, sliced thin

large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)

large tomatoes, peeled and quartered

lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)

cup olive oil

cup water

tablespoon oregano

tablespoons fresh spearmint, minced (or 1 tsp dry)

tablespoons cut cilantro (optional)

salt and pepper

  1. Preheat oven to 420 degrees F.
  2. Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
  3. 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.
  4. It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
  5. 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.
  6. This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
  7. Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.


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