Greek Roasted Vegetables {Briami} are tender, flavorful vegetables that are roasted in a tomato based sauce and topped with fresh parsley and feta cheese. These vegetables work great over rice, paired with pasta or as a side dish to your meal.
GREEK ROASTED VEGETABLES {BRIAMI}
I had several requests for a Greek roasted vegetable dish and since I love Mediterranean food so much I knew I had to create this one for you guys. For years I have been making Ratatouille and these Greek Roasted Vegetables remind me of that dish. For this dish I used a variety of vegetables which are customizable based on your likes. I used zucchini, eggplant, potatoes, onion, tomato and bell peppers and mixed diced tomatoes and tomato sauce in along with oregano and mint.
The vegetables will roast in the oven for about an hour and when they come out you are going to want to dig right in. I like to eat this as a side dish with a variety of meals including this Mediterranean Chicken and this Slow Cooker Mediterranean Whole Chicken. You can also eat these Greek Roasted Vegetables as a meal over rice or with pasta. I love adding a good handful of feta cheese and fresh parsley.
When I was creating this recipe and researching the ways that Greek Roasted Vegetables are made I noticed the name you often see is Briami. There seems to be a lot of ways to make them so I figured I would put my own twist on them. I really like when roasted vegetables have a tomato based sauce with them, similar to these Lebanese Green Beans.
I feel like it adds a nice layer of flavor and helps tenderize the vegetables. If tomato isn’t your thing you can use less or leave it out and add a small layer of water to the dish to help the vegetables cook. In June Mike and I are actually going to Greece for vacation. One of the reasons I have always wanted to go there, aside from the beautiful beaches, views and white buildings, is the food. I am excited to eat their food straight from the locals and come home and share more recipes with you.
Here are some other ideas for this recipe:
- Add beans, like white beans or chickpeas.
- Mix up the vegetables by adding mushrooms, carrots, celery and a green {like spinach}.
- Put this dish over white or brown rice, mix with pasta or use it in a meal as a side dish.
- If you like spice add some cayenne pepper or crushed red pepper to the dish.
- During the warmer months use whatever vegetables you have from the farmers market or your garden.
Greek Roasted Vegetables {Briami}
Ingredients
For the roasted vegetables
- 2 medium zucchini, sliced into 1/4 inch slices
- 3 russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1/2 of a red onion, cut into wedges {or you can use a sweet onion}
- 3 medium tomatoes, cut into chunks
- 1 medium eggplant, stem removed, cut into cubes
- 1 bell pepper, seeds removed, cut into strips
- 1 – 16 ounce can of diced tomatoes
- 1 cup of tomato sauce
- 1/2 cup olive oil
- 2 teaspoons dried mint
- 2 teaspoons oregano
For the garnish
- Feta cheese
- Fresh parsley
Instructions
Preheat the oven to 400 degrees F. In a large mixing bowl combine the zucchini, potatoes, garlic, onion, tomatoes, eggplant, bell pepper, diced tomatoes, tomato sauce, olive oil, mint and oregano. Stir well to coat the vegetables evenly. In one large baking dish or two medium baking dishes spread the vegetables evenly. Sprinkle salt and pepper over the vegetables. Cover the baking dishes with foil and roast for 25 minutes. Remove the foil, stir the vegetables and bake another 30 minutes or until the potatoes are tender. Remove and garnish with parsley and feta. Serve as a side dish or pair with rice or pasta.
Notes
You can mix up whatever vegetables you want in this dish.
When it comes to cutting everything up make sure you cut the similar vegetables into similar sizes. For example the potatoes should be cut into smaller cubes because they take longer to cook. The zucchini, eggplant and bell pepper can be cut into similar sizes. The tomatoes and onion I like to cut into larger chunks because they tend to cook faster.
You can adjust the diced tomatoes and tomato sauce to your liking. I like this dish to be more tomato based but you can do less if you don't like as much tomato in your dish or more for a thicker sauce to cover the vegetables.
Try tossing this dish with pasta for a nice vegetarian meal idea.
