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Briam

Serves 4 Entree vegan, Vegetarian

Briam

Briam, a classic Greek dish, graces the Mediterranean table with its robust simplicity. Embracing the bounty of the garden, it makes a regular appearance when the season's produce is at its peak, capturing the essence of summer's warmth. This home-style version is crafted for everyday enjoyment, offering a taste that resonates with coastal breezes and sun-kissed afternoons.

The dish is a harmonious blend of tender potatoes, zucchini, and eggplant, roasted to perfection with juicy tomatoes and fragrant oregano. A generous drizzle of extra virgin olive oil ties it all together, enhancing the natural sweetness of the vegetables. Each bite evokes the garden's vitality, seasoned gently with fine sea salt to elevate the flavors without overpowering them.

Ingredients

  • 3potatoes
  • 2zucchini
  • 2eggplants
  • 3tomatoes
  • 1onion
  • 100 mlextra virgin olive oil
  • 1 tsporegano
  • to tastefine sea salt

Method

  1. Start by preheating your oven to 180°C (350°F). Peel the potatoes and slice them into 1/4-inch thick rounds. Trim the ends of the zucchini and eggplants, then slice them into similar-sized rounds. Core the tomatoes and slice them into rounds as well. Peel the onion and slice it thinly. This uniformity ensures even cooking and a harmonious texture.
  2. In a large mixing bowl, combine the sliced potatoes, zucchini, eggplants, tomatoes, and onion. Drizzle with 100 ml of extra virgin olive oil, then sprinkle 1 teaspoon of oregano and fine sea salt to taste. Toss everything together gently with your hands, ensuring each piece is well-coated with oil and seasoning. This step is crucial for the vegetables to absorb the flavors and cook evenly.
  3. Select a large, deep baking dish or roasting pan that can hold all the vegetables in a single layer. Spread the seasoned vegetables evenly across the dish. This arrangement allows for optimal roasting and caramelization, enhancing the flavors.
  4. Place the baking dish in the preheated oven. Roast the vegetables slowly, stirring gently every 20 minutes to ensure even cooking. The vegetables are ready when the potatoes are tender and can be easily pierced with a fork, and the edges of the zucchini and eggplant are golden brown. This typically takes around 1 hour, but focus on the texture and color rather than time.
  5. Once the vegetables are cooked to perfection, remove the baking dish from the oven. Let it cool slightly, then taste a piece of each vegetable. Adjust the seasoning with more fine sea salt if necessary. The flavors should be well-balanced, with the olive oil and oregano complementing the natural sweetness of the roasted vegetables.
  6. Serve the Briam warm, garnished with a squeeze of fresh lemon juice and a sprinkle of additional oregano if desired. The lemon adds a bright, fresh note that enhances the dish's Mediterranean character. Enjoy this as a main course or a side dish, celebrating the simple yet profound flavors of the Mediterranean.