Recipe and image from allrecipes.com.
For those of you not familiar with Mediterranean cuisine, Briam is a traditional Greek roasted vegetable dish with red onions, potatoes, tomatoes, zucchini and lots of delicious olive oil. It’s a great example of a Greek dish where several very simple ingredients are turned into mouth watering meal with very little effort. It can certainly be served as the main course and with olive oil as the only source of fat it’s the perfect example of the Mediterranean diet at work, and it’s vegan as well. We recommend you serve the Briam with a large chunk of feta cheese on the side.
Ok, here we go:
Two lbs of potatoes, peeled then thinly sliced
Four lrg zucchini, sliced thinly
Four smaller red onions, sliced thinly
Six tomatoes, pureed
A half cup of olive oil
Two Tbsp of chopped fresh parsley (this is optional)
Salt and black pepper to taste
Preheat your oven to two hundred degrees C (four hundred degrees F)
Spread the onions, zucchini and potatoes in a 13×9″ baking dish, preferably a larger one. Cover those ingredients with olive oil, pureed tomatoes, and parsley. Season with salt and pepper. Toss all ingredients together so everything is coated.
Bake for about 90 minutes, stirring at the 60 minute point. Allow to cool slightly.
Puree the tomatoes by halfing them and then grating them on a large grater, making sure to leave the skin behind.
90 mins might seem like a long time in the oven, but the bulk of the flavor is derived from this time. Don’t be afraid of the salt and pepper with Briam. You can add more salt pepper when you stir at the 1-hour mark!
If things are dry, then just add a few tbsps of water. But make sure there is no water left in the end.
Per Serving: 534 calories; 65.8 g carbohydrates; 28.3 g fat; 11.3 g protein; 141 mg sodium; 0 mg cholesterol.