Briami - Greek Roasted Vegetables
 
 
Author::
Recipe type: celebrations
Ingredients:
  • 6 large tomatoes
  • 3 medium salad onions
  • 3 medium zucchini
  • 2 sticks celery
  • 3 cloves garlic
  • 3 tablespoons fresh parsley
  • 2 tablespoons fresh dill
  • 100ml olive oil
  • Traditional Briami would also have about 3 potatoes in the mix, but as we were doing standard roast potatoes as well, I didn't add potatoes to my Briami. I also doubled the recipe to make two dishes for our large crowd.
Method:
  1. Preheat oven to 180 degrees if you are going to be cooking the veggies on the day. I preferred to have all the veggies chopped up and then start the layering.
  2. Slice the tomatoes
  3. Chop the onions into thin wedges
  4. Cut celery into pieces approx 2 - 3 cms in length
  5. Halve the zucchinis and cut them into pieces approx 2 - 3 cms in length
  6. Finely chop the parsley and dill
  7. Peel the garlic
  8. Lightly brush a baking dish with olive oil. I actually used lasagne dishes as I knew I would need my roasting dishes for the meat.
  9. Place a layer of tomatoes on the bottom of the dish. Then top with celery, zucchini and onion.
  10. Add the remaining tomatoes to the top of the dish.
  11. I made the dish to this point and then covered with tin foil and placed it in the fridge over night on Christmas eve. This meant I had much less work to do Christmas morning. Just before cooking, crush garlic over the top of the dish and then top with chopped herbs. Season with salt and pepper, then drizzle the remaining oil evenly over the vegetables.
  12. Place in the oven and cook for about 50 minutes. Give the veggies a good stir so the herbs and oil are well and truly mixed.
  13. Cook for at about another 50 minutes until veggies are delicious and soft.
  14. I placed the veggies in large bowls on the table and allowed family to serve themselves. They tasted delish!
Recipe by Planning With Kids at https://planningwithkids.com/2012/07/16/briami-greek-roasted-vegetables/