This dish is one of my favorited vegetable dishes. I got the recipe years ago from my Greek friend Evelyn, who is a fantastic cook.
Briami is something so simple as zucchini and potatoes roasted with herbs and oil in the oven. I sometimes add a fennel if I have some, but the original recipe is also good as it is. I have never had a reason to twist or tweak this recipe.
I serve the Briami with a slice of feta cheese on the top, and a basket of fresh bread on the side. It tastes delicious, and when I close my eyes, I imagine sitting on a Greek island with the Greek sun over my head.
Evelyn's Briami
(serves 6)
Pre-heat oven to 420F
10 good-sized zucchini, washed and scrubbed
and cut crosswise into 1/4 inch slices
7 large-sized potatoes, peeled and cut
crosswise into 1/4 inch slices
5 garlic cloves, sliced thin
2 very large onions,
peeled, cut in half, each half cut into
thirds (large wedges)
3 large tomatoes, peeled and cut into
quarters
1/3 lb of hard cheese (I use Parmesan or Manchego)
3/4 cup olive oil
1/2 cup water
2 tablespoons oregano
3 tablespoons cut mint
3 tablespoons cut cilantro (optional)
salt and pepper
Put everything in a very large baking pan.
Pour water, olive oil on top and add herbs.
Season generously. Put your clean hands in
the pan and give all the veggies a toss so
herbs, and oil and salt and pepper go on
everything.
Roast in 420F oven for a couple
of hours, stirring everthing up a couple of
times to allow veggies on bottom to come up
and brown nicely too.
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