Easy Briam Roasted Veggies

Easy Briam veggies make a delicious, simple, and versatile roasted side dish!

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This easy vegetable side is roasted to perfection and so versatile that it can be served with any meat you choose. You can have it for breakfast with an egg on top or even as a vegetarian main course with feta on top and a nice chunk of bread!

What is briam?

Briam is the Greek version of ratatouille –a classic French dish with thinly sliced vegetables layered on a bed of tomato sauce and roasted until tender. Use the vegetables listed below or the vegetables you have on hand because it’s an easy way to use those end-of-summer vegetables. The delicious roasted red pepper tomato sauce soaks up the delicious flavor from the vegetables while they’re roasting, creating a fresh yet hearty dish.

Why this will become a regular on your table

• Tender vegetables
• Delicious vegetable combination
• So comforting
• You can serve it with anything!

My favorite vegetables for Briam

• Onion –red or white
• Zucchini –squash or eggplant are great substitutes
• Baking potatoes –you could also use sweet potato or Yukon gold potatoes
• Bell peppers –sliced into rings
• Olive oil
• Dried oregano
• Feta cheese –always crumble from a block to get the best flavor

I typically cut the onion, potatoes, and zucchini into half-moons, with the zucchini cut on the thicker side. It can get mushy while roasting if it’s sliced too thin. You can also cut them into rounds if you’d prefer them to be thinner. You can use any color bell peppers you like, but make sure the potatoes aren’t too thick. It’s really what you have to wait to get fork-tender while roasting.

The Sauce:

• Crushed tomatoes –canned or crush yourself
• Roasted red peppers –you can also use harissa sauce
• Sugar
• Salt, to taste
• Freshly cracked black pepper, to taste
• Crushed red pepper flakes –for just a touch of heat

How long will Briam keep in the refrigerator?

This recipe makes a lot and will definitely feed a crowd. If you’re not feeding a crowd, it’s perfect for leftovers because it will keep fresh in the fridge for 4-5 days. You can even turn the leftovers into soup!

How to make Easy Briam Roasted Veggies

• Preheat the oven to 400 °F, 200°C.
• Place all of the veggies in a 9 x 13-inch roasting pan. Drizzle them with oil and season lightly with salt, pepper, and oregano.
• Combine all of the sauce ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed.
• Pour the sauce over the veggies and toss them to get coated. You’ll want the sauce evenly distributed.
• Cover the pan with foil and bake for 45 minutes.
• Uncover the pan and bake for an additional 45 minutes or until the sauce thickens and the veggies are fork-tender.

Serving

If you’d like to have a little more color on your Briam when serving, put it under the broiler for about 5 minutes. Then, I like to serve it with a big hunk of feta drizzled with olive oil and sprinkled with oregano. The combination of the vegetables is so flavorful and so comforting. Try it with my new Roasted Leg of Lamb Marinated in Yogurt recipe!

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Easy Briam Roasted Veggies

Yield: Serves 6-8

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Ingredients

• 1 onion, sliced into rounds or half moons
• 3 zucchini, sliced into half moons
• 4 baking potatoes, sliced into 1/2 inch slices
• 2 bell peppers, sliced into rings
• 1/4 cup olive oil, or more
• 1 teaspoon dried oregano
• feta cheese for serving

The Sauce:

• 28-30 ounces crushed tomatoes
• 2-3 roasted red peppers
• 1/2 teaspoon granulated sugar
• salt, to taste
• freshly cracked black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes, optional

Instructions

Preheat the oven to 400 °F, 200°C.
Place all of the veggies in a 9 by 13-inch roasting pan. Drizzle them with oil and season lightly with salt, pepper, and oregano.
Combine all of the sauce ingredients in a blender and blend until smooth. Taste and adjust the seasoning if needed.
Pour the sauce over the veggies and toss them to geth coated and so taht teh sauce is evenly distributed.
Cover the pan with foil and bake for 45 minutes.
Uncover the pan and bake for an additional 45 minutes or until the sauce thickens and the veggies are fork tender.
Serve with feta cheese and toasted bread, Kali Orexi!

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