Briam (Greek Traditional Roasted Vegetables)

Briam, also known as Tourlou Tourlou or simply Greek roasted vegetables, is a classic dish that hails from the sunny shores of Greece. This flavorful medley of roasted vegetables is not just a dish; it's a celebration of Greece’s rich agricultural heritage and the vibrant flavors of its countryside. Historically, Briam is deeply rooted in Greek culinary traditions, reflecting the country's love for fresh, wholesome ingredients.

Ingredients to Make Briam:

Assorted Vegetables: Briam typically includes a colorful assortment of vegetables such as tomatoes, zucchini, potatoes and up to you if you like add eggplant, bell peppers. These vegetables form the heart and soul of the dish, providing a spectrum of flavors and textures.

Aromatics: Fresh garlic and onions add aromatic depth to the Briam, infusing the dish with a delightful fragrance.

Herbs and Spices: Fresh herbs like oregano, thyme, and parsley bring a burst of freshness to the dish. Olive oil, salt, and pepper enhance the natural flavors of the vegetables.

Tomato Sauce: A rich, homemade tomato sauce binds the vegetables together, creating a luscious base for the Briam.

How to Make Briam:

Making Briam is a delightful culinary journey that combines simplicity with exquisite flavors. Here's a step-by-step guide to crafting this traditional Greek roasted vegetable dish:

Prepare the Vegetables: Wash and peel the vegetables as needed. Slice them into uniform pieces to ensure even roasting. Larger chunks work well, giving the dish a rustic charm.

Prepare the Tomato Sauce: In a bowl, mix fresh tomatoes (or canned tomato puree) with crushed garlic, chopped onions, and a generous drizzle of olive oil. Season with salt, pepper, and a blend of fresh herbs like oregano and thyme.

Combine Vegetables and Sauce: In a large baking dish, layer the assorted vegetables. Pour the prepared tomato sauce over the vegetables, ensuring they are well-coated.

Roasting: Cover the baking dish with foil and bake the Briam in a preheated oven at around 375°F (190°C) for about 1.5 to 2 hours, or until the vegetables are tender and infused with the flavors of the sauce.

Garnish and Serve: Remove the Briam from the oven, garnish it with freshly chopped parsley, and let it rest for a few minutes. Serve this delectable dish hot, either as a main course or a delightful side dish.

Best Way to Make Briam: Traditional Greek Roasted Vegetables

The best way to make Briam lies in the authenticity of the ingredients and the slow roasting process, allowing the flavors to meld together harmoniously. Here are some tips to make the perfect Briam:

Freshness is Key: Use the freshest, seasonal vegetables available. Their natural sweetness and flavor intensify during roasting, enhancing the overall taste of the dish.

Quality Olive Oil: Invest in high-quality extra virgin olive oil. Its fruity, robust flavor is essential to the authenticity of Greek cuisine and adds a rich undertone to the Briam.

Patience in Roasting: Slow roasting is crucial to Briam. It allows the vegetables to caramelize gently, creating a depth of flavor that is both comforting and exquisite.

Balance of Flavors: Balance the flavors by adjusting the seasoning. Taste the tomato sauce before pouring it over the vegetables, ensuring it has the right balance of sweetness, acidity, and herbal notes.

In conclusion, Briam is more than just a dish; it's a testament to the wholesome goodness of Greek cuisine. Its rustic charm, vibrant colors, and tantalizing flavors make it a beloved classic, capturing the essence of Greece's sun-drenched landscapes and rich culinary heritage. By honoring the traditional methods and using the finest ingredients, you can savor the true essence of Briam, indulging in a culinary experience that transports you straight to the heart of Greece.

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Briam (Greek Traditional Roasted Vegetables)

Briam features thin slices of roasted vegetables baked in a Greek seasoned tomato puree.

It's a traditional Greek dish, and usually enjoyed with feta cheese, crusty bread, and olives.

Prep: 15 mins

Cook: 1 hour 20 mins

Serves: 6

INGREDIENTS

1 ¼ lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)
1 ¼ lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)
Salt and pepper
2 tsp/ 3.6 g dried oregano
scant 1 tsp/1.2 g dried rosemary
½ cup/ 35 g chopped fresh parsley
4 garlic cloves, minced
Early Harvest Greek extra virgin olive oil
1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

INSTRUCTIONS

1.Preheat oven to 400 degrees F. Place a rack in the middle.

2.Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.

3.Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.

4.Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)

5.If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.

6.Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)

7.Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil.

NOTES

Cook's Tip: If you don't feel like arranging the vegetables neatly in round rows, you can use a large au gratin dish like this one or a large and deep rectangular baking dish like this one. Pour ½ the tomatoes in the baking dish to cover the bottom as instructed, then simply spread the vegetables flat in the dish and top with the EVOO mixture and remainder of the tomatoes. Cover and follow instructions from here. It will look more like this casserole.

What to Serve Along: To serve briam as the main vegan course, simply serve it crusty or whole wheat pita bread, rice or grain of your choice. Greeks often add a hearty piece of feta and some olives to go along. And to start the meal, I often add a bowl of Roasted Garlic Hummus. If you're serving a larger dinner, you serve briam as a side dish next to roast chicken, lamb or even fish. 

Leftovers Storing and Reheating Instructions: You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven (add a little bit of water and cover the briam to heat.) You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 966mg | Fiber: 5g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 56mg | Calcium: 94mg | Iron: 3mg

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