Briami Greek Oven Roasted Vegetables
Discover the vibrant flavors of the Mediterranean with Briami, a traditional Greek oven-roasted vegetable dish that transforms simple, fresh ingredients into a feast for the senses. This healthy, plant-based recipe features a medley of zucchini, eggplant, potatoes, tomatoes, and red onion, all tossed in fragrant olive oil and seasoned with parsley and dried oregano for authentic Greek flavor. Slow-roasted to tender perfection, the vegetables become caramelized and irresistibly flavorful. Perfect as a hearty main dish paired with crusty bread or as a stunning side for grilled meats or fish, Briami is a versatile and satisfying option for any meal. Naturally vegan and gluten-free, this dish captures the essence of Mediterranean cooking with its wholesome ingredients and effortless elegance.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 medium Eggplant
- 3 medium Potatoes
- 4 ripe Tomatoes
- 2 medium Red onion
- 4 large Garlic cloves
- 0.25 cup Parsley
- 0.5 cup Olive oil
- 2 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Wash all the vegetables thoroughly. Peel the potatoes and optionally peel the eggplant if you prefer a softer texture.
Cut the zucchini, eggplant, and potatoes into roughly 1-inch cubes to ensure even cooking.
Dice the tomatoes into small pieces and finely chop the parsley.
Peel and slice the onions into thin wedges. Mince the garlic cloves.
In a large baking pan, combine the zucchini, eggplant, potatoes, onions, garlic, and tomatoes.
Drizzle the olive oil over the vegetables. Add the chopped parsley, dried oregano, salt, and black pepper. Toss everything together until well coated.
Pour the water into the baking pan to prevent the vegetables from drying out during roasting.
Spread the vegetables evenly across the pan in a single layer.
Cover the pan tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
After 45 minutes, remove the foil and gently stir the vegetables to ensure even cooking.
Return the pan to the oven, uncovered, and continue to bake for another 45 minutes or until the vegetables are tender and lightly caramelized.
Remove the pan from the oven and allow the Briami to cool for a few minutes before serving.
Serve warm or at room temperature as a main dish with crusty bread, or as a side dish for grilled meats or fish.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 69.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6868 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
