BRIAM | TRADITIONAL GREEK ROAST VEGETABLES | Over The Greenhouse | EASY RECIPES





Hey guys! Welcome back, today we’re showing you one of the most delicious vegan meals we ate in Greece and how to make it!

Briam is a slow roasted Mediterranean vegetable dish that melts in the mouth, it’s really simple and so much more appetising than you’d expect!
Briam is traditionally served either as a small side dish or as a main with grilled pita and olives. The best briam is made with extremely fresh ingredients and left to sit overnight after cooking, this really develops the flavours. Although it takes a while to cook you can prepare this in under 15 minutes, so it makes a great and easy weekend treat!

Give it a try at home guys, you’ll love it!

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INGREDIENTS

2 Aubergines (Egg plant) – Cut into thick ribbons
2 Courgettes (Zucchini)- Cut into thick ribbons
2 Bell peppers- Cut into large slices
4 Ripe tomatoes- Chopped
2 Red onions- Sliced
3 Cloves of garlic- Minced
10 Sun-dried tomatoes- Chopped
2 Tins chopped tomatoes
2 ½ Tablespoons olive oil
2 Tablespoons oregano
Salt and pepper.

METHOD

Cut vegetables as described and layer in a baking dish with the tinned tomatoes, oil and herbs.
Cover with foil and cook at 150°C for 1½ hours, remove tin foil and cook for a further hour, stirring occasionally.
Serve with grilled pita and your choice of olives! (We recommend kalamata and green olives).



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