Baked Summer Vegetables (Briam)

Briam is Greece’s version of the French ratatouille, much like Patitcio is Greece’s version of Italy’s Lasagna. Both briam and ratatouille are unique to their countries but share a Mediterranean heritage of using only the freshest local olive oil with the summer’s freshest vegetables. This dish is great anytime of the year but reaches perfection when made with the freshest, in-season vegetables and a good extra-virgin olive oil.

Briam – Baked Summer Vegetables

This dish is equally as good cold, hot, or warm. Many versions include okra and potatoes, both of which are skipped here. This dish is good all year round but goes to another level when made mid-summer with the freshest ripe vegetables available. Using a food processor will reduce the preparation time substantially.
No ratings yet
Print Pin
Course: Brunch, Lunch, Side Dish
Cuisine: Greek, Mediterranean
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Food processor with slicing attachment
  • Earthenware baking dish
  • Large heavy skillet
  • Medium bowl

Ingredients

  • 1 medium Eggplant, sliced ¼-inch disks, large ones then halved
  • 2 medium Red onions, sliced lengthwise into ¼-inch crescents
  • 3 medium Zucchini, sliced into ¼-inch disks
  • 2 large Red bell peppers, stemmed, seeded and sliced ¼-inch
  • 4 small Roma tomatoes, sliced ¼-inch thick
  • 4 cloves Garlic, chopped
  • 15 Kalamata olives, pitted
  • 15 oz Can crushed tomatoes
  • ¼ cup Flat leaf parsley, chopped
  • 2 tsp Dried dill
  • 2 tsp Dried oregano or marjoram
  • ¾ cup Extra virgin olive oil
  • Kosher salt and black pepper to taste

Instructions

  • Preheat oven to 350°F(177°C). Slice onion halves in a food processor with the slicing attachment. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook onions until soft, about 8 minutes. Add a pinch of salt and cook 2 more minutes.
    While onions cook, slice Roma tomato, zucchini, Bell pepper in the food processor. Place each on its own paper towel. Add olive oil, parsley, oregano, marjoram, salt and pepper to a bowl.
    Spread a layer of ½ crushed tomatoes and ½ the onion/garlic. Add layers of ½ tomato slices, ½ zucchini, and ½ peppers. Pour ½ oil/herb mixture next, season with salt and pepper. Repeat layers with rest of the oil/herb mixture poured on them. Top that with remaining onion, then crushed crushed tomatoes. Sprinkle parsley and olives on top.
    Place in oven for 1½ hours. Remove and allow to set for a few hours before serving.

Search All MHT Recipes:

Cuisines
Courses
Key Ingredients
Cooking Method
Difficulty
Search