Briami is a traditional Greek vegetable bake made with eggplants, zucchinis, tomatoes, onions, and peppers. It a mix everything & bake dish.
Ideal for a healthy weeknight dinner ready in less than an hour. Or as a quick and easy side dish along with your main meal.
Summer is just around the corner now and what’s most exciting about it, (other than the warm weather) is that you & I can finally dig into luscious summer salads and veggie dishes.
Or at least that was what I had in mind 2-3 days ago when I cooked this sweet & flavorful Briami. Until the weather got cold, and started to rain again and had me go back to eating Fakes!
Seasonality Is Key
Now, why am I talking about eating those dishes on warm summer months? (Spring and autumn can be good also) Because seasonality plays a key role when cooking dishes based on vegetables.
Zucchinis, eggplants, tomatoes, and peppers need warmth and sun to thrive and become juicy and truly delicious.
Attempting to make this dish in the middle of the winter, will produce a very bland dish that: will have you complaining, and me saying: thanks but I wouldn’t eat that either.
Other than flavor, seasonality plays a very important role in eating healthier produce. I mean think about it how many chemicals and god knows what that poor tomato went through, in order to grow unnaturally in the middle of winter?
That’s why we always prefer to cook and eat seasonably in Greece.
How To Make Briami
It’s going to be one of the easiest dishes you will ever make! And because it’s so easy I’m sure you’re going to make it again and again. All you have to do is cut all the veggies into bite-sized pieces mix well with extra virgin olive oil, and bake.
The only other thing you’ll have to do is, to stir and flip the veggies while they bake. This helps them to cook more evenly and to create a delicious blend of flavors.
Do this every 15 minutes approximately. Or mix and flip, once you see the veggies getting too much color on the top.
Briam - Greek Vegetable Bake (Vegan, Gluten-free)
- 2 large eggplants
- 4 small zucchinis
- 1 large green bell pepper
- 2 ripe tomatoes
- 2 large garlic cloves chopped
- 1 large onion
- a handful of fresh parsley chopped
- 200 ml extra virgin olive oil
- Preheat oven 230°C / 446°F.
- Cut all vegetables to bite-sized cubes.
- Add veggies to a medium-sized baking dish along with the remaining ingredients.
- Season with salt and pepper. Mix everything well.
- Add a finger of water to cover the bottom of the pan.
- Bake for 40-45 minutes or until veggies are cooked to your liking. NOTE: While baking, make sure your stir and flip the veggies upside down in order for them to cook evenly. Do this every 15 minutes.
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