Briam: The Greek Veggie Dish You’ve Never Heard Of (Better Than Meat?)

Preheat oven to 400° F (200° C).

Dice 4 to 5 Roma tomatoes into small pieces.

Chop 5 yellow potatoes into 1-inch chunks.

Slice 3 zucchinis into thick half moons or big chunks.

Cut 1 red onion into wedges or thick slices.

Chop 2 red peppers into strips or large 1-inch chunks.

Slice 6 cloves of garlic into slivers.

Chop 1 cup each of parsley and dill.

In a baking dish, add all chopped vegetables, 6 sliced garlic cloves, 1 cup chopped parsley, 1 cup chopped dill, 2 tablespoons tomato paste, 1 tablespoon dried oregano, 2 tablespoons salt, and 1 cup (250 mls) olive oil.

Toss everything in the pan until covered in oil and herbs.

Add 1 cup (250 mls) of water only in the corners of the pan.

Roast for 45 minutes to an hour, turning vegetables halfway through.

If veggies are cooked before caramelized, broil for a few minutes to get color.

Serve with a drizzle of olive oil and crumbled feta.

Equipment Needed

Dietary

Allergens