Briam is an oven roasted vegetable dish that can be adapted according to what is in season. Layers of vegetables are baked in a savory tomato sauce and served either as the main meal or as a tasty side dish.
This recipe features zucchini but the traditional version with eggplant is also delicious. Add a bit of crumbled feta cheese to the dish when serving for extra flavor.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 6-8 Servings
- 4 large potatoes
- 1/2 cup olive oil, plus more for drizzling
- 1 medium onion, diced
- 4 cloves garlic, finely minced
- 1/2 cup dry white wine
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 2 cups tomato sauce
- A pinch of dried mint
- A pinch of dried basil
- 1 lb. zucchini, sliced in thin rounds
- 4 large tomatoes, sliced
- Salt and pepper to taste
Peel and boil the potatoes in generously salted water until nicely tender. Slice the potatoes into 1/4 inch rounds and set aside.
Heat 1/2 cup olive oil in a sauce pan and saute the onions until translucent. Add the garlic and saute until fragrant, about a minute. Add the 1/2 cup wine and saute a few minutes more.
Add the herbs, tomato sauce, and about a 1/2 cup of water. Bring to a boil, cover and simmer for about 15 minutes.
Preheat the oven to 425 degrees.
While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan. Layer half the potato slices on the bottom of the pan. Season them lightly with salt.
Top the potatoes with the tomato slices. Season lightly with salt and pepper. Next add the remaining potatoes. Season lightly with salt and top with half of the tomato sauce.
Next add the zucchini and top with the remaining sauce. Bake in a 425 degree oven for one hour or until the vegetables have cooked through and are very tender.