In Greek: μπριάμ, pronounced bree-AHM
Briam is a very versatile dish. Variations of this vegetable combination can be found throughout the Mediterranean basin. In this case, the vegetables are allowed to shine on their own, without too much intervention. Briam is a perfect accompaniment to broiled fish or lamb chops, but it's also a great meal on its own.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 large eggplant, halved lengthwise then cut into 1/4 inch slices
- 2 medium zucchini or yellow squash, halved lengthwise then cut into 1/2 inch slices
- 2 medium potatoes, peeled and sliced 1/8 inch thick
- 4 medium tomatoes, 2 cut into large chunks, 2 grated
- 1 large onion, halved lengthwise then thinly sliced
- 2 artichokes, quartered, trimmed and par-boiled (optional)
- 3-4 cloves of garlic, minced
- 1 cup of water or stock
- 1/2 cup of olive oil
- 2 tablespoons of ground cumin
- 3 tablespoons of dried oregano
- black pepper to taste
- cayenne pepper to taste
- salt to taste
- 1 bunch fresh parsley, chopped (reserve ½ cup for garnish)
Preparation:
Pre-heat oven to 350F (175C).
Place all ingredients in a large heavy, shallow baking pan, toss together and bake until tender (about 1 hour), shaking pan occasionally. Resist the temptation to stir the vegetables, as they will turn to mush. Let them caramelize for the best results.
Yield: serves 4-6
Serve lukewarm or at room temperature with marinated roasted red peppers, a big slice of feta or manouri cheese and a slice of rustic bread.