"Briam" - Oven Roasted Vegetable Casserole

Maria *

By
@WWCook1

Briam is a Greek Ratatouille. It is served in the summer as a main course when all the vegetables are available fresh from the garden.
Vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish. This is a traditional recipe. When I make this dish I omit the eggplant as I'm not a fan. If not fasting and would like extra flavor add some crumbled feta cheese to the dish when serving.
Kali Orexi! Have a good appetite!


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Comments:

Serves:

6-8 depending on appetite

Prep:

30 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

2 lb
eggplant, peeled, cut in egg-sized chunks
2 lb
zucchini, unpeeled, cut in 1/2 in. round slices
4
green bell peppers, seeded & cut in chunks
4
potatoes, peeled & cut in walnut sized pieces
6
medium sized tomatoes, halved, seeded & grated, skins discarded
3
medium sized onions, sliced
3
garlic cloves, finely chopped or minced
1 c
dry white wine
1/2 c
olive oil
1/2 c
fresh parsley, finely chopped
1/2 tsp
sugar
several fresh basil leaves
salt and freshly ground black pepper

Directions Step-By-Step

1
Combine all washed and cut vegetables in a large shallow ovenproof casserole or baking dish. Add dry white wine, olive oil, herbs, salt & pepper.
2
Bake the briam, stirring occasionaly, in a moderate 315^F (190^ C) oven for about 1 1/2 hours. Or until vegetables are tender. Add a little boiling water if necessary to prevent sticking. Serve hot or at room temperature. Enjoy!
3
Tip:
Feta cheese is a great addition crumbled on top or a slice on the side of the plate. Also don't forget some crusty bread to dip in the delicious savory sauce:)

About this Recipe

Course/Dish: Beef, Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Wheat Free, Soy Free