Briam (Greek Vegetable Bake)
A comforting and healthy Greek vegetable bake featuring layers of fresh vegetables and aromatic herbs.
Equipment
- Baking Dish
- Mixing Bowl
- Knife
- Cutting Board
- Foil
Ingredients
Vegetables
- 1 large Potato sliced into rounds
- 1 large Eggplant sliced into rounds
- 1 medium Zucchini sliced into rounds
- 1 medium Red Onion sliced into half-moons
- 1 large Tomato sliced into rounds
Oil and Seasonings
- ½ cup Extra Virgin Olive Oil (120 ml)
- 1 clove Garlic minced
- 1 teaspoon Dried Oregano
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Tomato Sauce
- 1 can Tomato Sauce (14.5 oz or 400 g)
Herbs
- 3 sprigs Thyme
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Wash and slice the potato, eggplant, zucchini, red onion, and tomato into even, round shapes.
- Step 3: In a large baking dish, arrange the sliced potatoes in the bottom layer, followed by the onion, eggplant, zucchini, and tomato.
- Step 4: In a small bowl, combine the olive oil, minced garlic, oregano, salt, and black pepper. Whisk together until well combined.
- Step 5: Pour the olive oil mixture over the arranged vegetables, ensuring even coverage.
- Step 6: Pour the can of tomato sauce evenly over the top of the vegetables.
- Step 7: Nestle the sprigs of thyme into the vegetables.
- Step 8: Cover the baking dish with foil and bake for about 45 minutes.
- Step 9: After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender.
- Step 10: Once done, let it cool for a few minutes before serving.
Notes
For added flavor, sprinkle some feta cheese on top before the final baking stage. Allow the Briam to sit for about 10-15 minutes after baking to enhance the flavors.