Oven-Roasted Greek Briam Bake Recipe
Are your taste buds craving baked veggies bursting with flavor? Wellness coach and recipe developer Miriam Hahn, of You Care, Self Care, is dishing up quite a delicious briam bowl for us.
Briam, or briami, is a Mediterranean dish also known as "The Greek Ratatouille." This plant-based dish offers a variety of garden-fresh faves. A vegan dream, if you will. Each plateful is filled with organic fiber and plenty of vitamins. If you're up for a shake-and-bake kind of night, Hahn's recipe is a win for the whole family.
Briam is an old-world dish of Greek origin. Known for its oven-roasted medley of vegetables, briam is often baked as a casserole. The secrets to this dish are having just the right amount of herbs and spreading the veggies evenly to preserve their distinct flavors. Everything you need can be found in the backyard (garden, that is). So, grab the parsley and we'll meet you in the kitchen. Chop, chop!
Gather your ingredients
First, you'll want to collect the different mix-ins for the oven-roasted briam. Zucchini and potatoes are traditionally consistent in every version of this dish. You may add in other veggies as well. Hahn says, "I think mushrooms and red peppers could be substituted in this dish," if you want to omit certain ingredients. She features her zucchini with a red onion, eggplant, and crushed tomatoes.
For flavor, we'll also be using olive oil, minced garlic, oregano, pepper, and salt (Hahn uses pink Himalayan salt in her recipe, but you can use another kind). Kalamata olives and parsley will be the final garnish.
Chop, chop!
Go ahead and set your oven to preheat at 375 degrees Fahrenheit, as you chop your veggies. Hahn uses generous 1/8- to 1/4-inch rounds to give plenty of bite. Slice up 1 full eggplant, the entire red onion, and 3 to 4 small zucchini. Take 1/2 a cup of kalamata olives and slice them as well.
Peel and cut 2 medium-sized russet potatoes and set them aside. Finely mince 2 garlic cloves. Here's a quick tip: before mincing the garlic, use a bit of olive oil to carefully coat your fingers and knife blade. It will keep the garlic from sticking all over. Thank us later! Now you're all set. Let's get to mixing!
Mix up your divine veggie medley
Here is where the tomatoes join the medley. In a mixing bowl, add 1 can of crushed tomatoes with 1 bunch of parsley, chopped well. Add the sliced red onion, scoop in the minced garlic cloves and pour in 1 tablespoon of olive oil. Sprinkle 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 a teaspoon of black pepper.
Mix all these decadent ingredients together until the tomatoes become like a paste, covering the onions and parsley.
Prepare your briam for baking
Once the oven is nice and hot, spray a 9x12-inch baking dish with cooking spray. Begin by transferring the tomato and onion mixture into the pan first. Then add the veggies afterward and mix until all veggies are evenly coated by the tasty tomato glaze.
When all your veggies are in place, cover the pan with aluminum foil. Put your covered dish in the oven, and set a timer for 40 minutes. Talk about an easy-bake. You're on a roll!
Add the finishing touches
After the full 40 minutes are up, remove the foil from the pan and bake uncovered for another 10 minutes. Enjoy the smell of this delicious casserole filling the house, but don't forget to check the potatoes! Hahn recommends periodically checking to ensure the potatoes are well roasted. If they need more time to reach the ideal softness, give the dish an additional 10 minutes in the oven. Before the dish cools, stir in your 1/2 cup of sliced kalamata olives, and you're ready to serve!
Who's going to set the table? We know your family will melt over this hearty, whole-food recipe. This method renders eight servings, so you may invite a few guests or grab the Tupperware.
A simple dinner the family will love
As you master the art of roasting veggies, adding new spices will make it your own. Before you know it, you'll have a family favorite. Hahn tells us, "I love serving this year round. Most of these vegetables are in peak season in the summer so I love to take advantage of that, although it does lend itself to winter as it is warm and savory." Hahn continues, "I also think it is nice to top this dish with fresh herbs. This adds some fresh flavor to the cooked dish." To reheat it, just throw it back in the oven.
This meal is ideal whether you need an easy bake-and-take for a get-together or an easy night in. Pair this oven-roasted briam with a glass of red wine and you're all set.
- 2 medium russet potatoes (or 1 large), peeled
- 3 to 4 small zucchini
- 1 small eggplant
- 2 cloves garlic
- 1 red onion
- 1 bunch Italian parsley
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup kalamata olives, sliced
- Preheat oven to 375 F.
- Slice the potatoes, zucchini, and eggplant in ⅛- to ¼-inch round slices. Mince the garlic and slice the onion.
- Chop the parsley and mix it with the onion, garlic, crushed tomatoes, olive oil, oregano, salt, and pepper.
- Spray a 9x12-inch baking dish with cooking spray and add the tomato mixture. Then add the vegetables and stir well.
- Cover the baking dish with tinfoil and bake for 40 minutes. Remove the foil and bake for 10 more minutes.
- Add the kalamata olives, stir, and serve.
| Calories per Serving | 116 |
| Total Fat | 3.1 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.0 g |
| Dietary Fiber | 4.7 g |
| Total Sugars | 6.5 g |
| Sodium | 464.2 mg |
| Protein | 3.7 g |
