Briam

Name: Briam
Cook time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 1 pound, Yukon Gold potatoes, peeled and sliced crosswise ¼ inch thick; ⅔ cup, extra-virgin olive oil, divided; 6 , garlic cloves (3 minced, 3 sliced thin); 1¼ teaspoons, table salt, divided; 1 , onion, halved and sliced through root end ¼ inch thick, divided; 1 teaspoon, pepper, divided; 1 teaspoon, dried oregano, divided; 1 , green bell pepper, stemmed, seeded, and cut into 2-inch matchsticks; 12 ounces, zucchini (2 small), sliced crosswise ¼ inch thick; 1½ pounds, tomatoes (3 large), cored and sliced ¼ inch thick; ¼ cup, chopped fresh parsley

Instructions

Cook:1h 50min

Greek cooks slow-roast vegetables in olive oil and pair them with good bread for a lush, laid-back meal. Briam is a simple but dynamic dish of potatoes, onions, bell peppers, tomatoes, and zucchini bathed in olive oil. We sliced our vegetables ¼ inch thick and strategically layered them in the dish, with potatoes serving as a sturdy base and tomatoes an attractive, browned top. Loosely covering the dish with a foil lid for the first 30 minutes of cooking allowed moisture to evaporate, hyperconcentrating the vegetables’ flavor; we then removed the foil, which encouraged browning, rendering the tomatoes on top slightly collapsed and caramelized but still moist and tender. Warm, room temperature, or chilled, our briam made for a satisfying vegetarian main course, especially when accompanied by crusty bread and a slice of feta cheese.

Updated at: Mon, 28 Apr 2025 23:07:15 GMT