Briam
4 servings
75 minutes
Briam is a traditional Greek dish that embodies the spirit of Mediterranean gastronomy. This simple yet incredibly aromatic vegetable stew resembles French ratatouille but with a distinctly Greek twist. Vegetables baked in olive oil with oregano and garlic acquire a rich flavor, while tomatoes add a slight tang and juiciness. The finishing touch is feta cheese that melts to form a delicate, salty crust. Briam is perfect as a standalone dish or as a side to meat and pairs wonderfully with crusty bread. Greeks consider it a symbol of simplicity and richness of flavors, enjoying it both in summer and winter. This dish represents the philosophy of Greek cuisine – using fresh and natural ingredients to create true culinary masterpieces.
1
Wash the vegetables well, peel the potatoes. Cut the pepper, eggplant, zucchini, and potatoes into cubes. Slice the onion into rings.
- Eggplants: 3 pieces
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Tomatoes: 3 pieces
- Potato: 3 pieces
- Sweet red onion: 1 piece
2
Mix oregano with oil and crushed garlic. Drizzle the mixture over the vegetables and bake in the oven at 200 degrees for 20-25 minutes.
- Olive oil: 0.8 glass
- Garlic: 3 cloves
3
Blanch the tomatoes in boiling water and peel them. Then cut them into cubes. Place them on the vegetables and return to the oven for another 20 minutes.
- Tomatoes: 3 pieces
4
Sprinkle with feta and herbs on top and return to the oven for 15 minutes until the feta starts to brown; it's better to turn on the grill to avoid spoiling the stew.
- Feta cheese: 300 g
- Parsley: 0.5 bunch
- Salt: to taste
- Provencal herbs: to taste