Greek roasted vegetables known as “briam” is a delicious way to enjoy summer vegetables. As the zucchinis, tomatoes, onions, and garlic, bake, they caramelize, creating depth of flavor.
Depending on the water content of the vegetables, the zucchinis in particular, you may need to bake the briam for more time than listed in this recipe. Don’t hesitate to do so. Adding the extra time will ensure that your vegetables achieve sufficient “caramelization”.
These roasted vegetables can be eaten hot or at room temperature and do well as an entrée served with bread , a side with meat or fish, or on top of pasta.
Ingredients
- 8 zucchinis
- 4 potatoes
- 2 tomatoes
- 1 clove garlic
- 1 onion
- 1.5 teaspoons salt
- 1 teaspoon oregano
- 3/4 cup extra virgin olive oil
Preparation
- Preheat the oven to 400 degrees
- Wash the zucchini, cut into rounds, and place in a large baking pan
- Peel and cut the onion and potatoes and add to the pan
- Wash and cut the tomato and add to the pan
- Peel and chop the garlic and add to the pan
- Pour the olive oil over the vegetables
- Sprinkle the oregano and salt over the vegetables
- With your hands, mix the vegetables in the pan to evenly distribute the oregano and salt and ensure that all of the vegetables are well coated with olive oil
- Place in the oven and bake at 400 degrees for 1 hour and 15 minutes
- Check on the vegetables periodically while they are baking. You may find that they are browning unevenly. If so, you can stir the vegetables around in the pan to redistribute them for the remainder of the baking time
