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Briam (Greek Mixed Vegetables in Tomato Sauce)

Briam (Greek Mixed Vegetables in Tomato Sauce)

Name: Briam (Greek Mixed Vegetables in Tomato Sauce)
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12 servings
Ingredients: 4 tomatoes; ½ cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons white sugar; ⅓ cup chopped fresh parsley; ⅓ cup chopped fresh mint; ⅓ cup chopped fresh basil; 2 tablespoons fresh oregano; ¼ cup capers; 2 cloves garlic; salt and ground black pepper to taste; 2 tablespoons olive oil; 2 onions, sliced; 2 potatoes, sliced; 2 eggplant, sliced; 3 zucchini, sliced; 3 green bell peppers, sliced; 2 cups okra

Rating: 4.41 stars

27 Ratings
20 Reviews
2 Photos

This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

By Aggeliki

Gallery

Recipe Summary

prep:

30 mins

cook:

1 hr 10 mins

total:

1 hr 40 mins

Servings:

Yield:

12 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.

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Step 2

Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
Step 3

Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
Step 4

Bake in the preheated oven until all vegetables are tender, about 1 hour.

Cook's Note

While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.

Nutrition Facts

Per Serving:

177 calories; protein 2.7g; carbohydrates 17.7g; fat 11.6g; sodium 97.2mg. Full Nutrition

Reviews (20)

Most helpful positive review

Caramela

12/21/2009

Delicious! If you are using 1/2 cup olive oil you don't need to add water just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe! Read More

Helpful

(13)

Most helpful critical review

jolley900

07/18/2013

I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me. Read More

Helpful

(1)

27 Ratings

5 star values: 16
4 star values: 8
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Caramela

12/21/2009

Helpful

(13)

EILISH40

08/04/2009

Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway cutting it back by a half worked just fine. Thanks for a good recipe. Read More

Helpful

(12)

aliceanthem

08/04/2009

I made this for a crowd and everyone LOVED it! There was not one speck of leftovers and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe it will remain a staple in my kitchen! Read More

Helpful

(8)

BRG

07/21/2010

Simple healthy and delicious! I usually don't go for mint but it really works here. The capers are also key. Read More

Helpful

(6)

pomplemousse

12/10/2011

I really liked this but bf didn't--not a surprise since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe! Read More

Helpful

(5)

Laura V.

01/01/2012

Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes. Read More

Helpful

(4)

Christopher Ball

09/16/2011

Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again. Read More

Helpful

(4)

Julie W

03/23/2011

I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my windowsill) so used a lesser amount of dried other herbs. Accidentally forgot the garlic and parsley but dried parsley doesn't have a lot of flavor anyway. I only used 1 Tbsp capers and used 2 cups of canned tomato sauce instead of the fresh tomatoes to make it quicker. Definitely a keeper! Read More

Helpful

(4)

Heidi B

07/30/2009

Served it for my husband and a friend tonight and went over very well! Read More

Helpful

(3)

jolley900

07/18/2013

I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me. Read More

Helpful

(1)

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Back to Briam (Greek Mixed Vegetables in Tomato Sauce)

All Reviews for Briam (Greek Mixed Vegetables in Tomato Sauce)

- of Reviews

Briam (Greek Mixed Vegetables in Tomato Sauce)

Servings Per Recipe: 12
Calories: 177.1

% Daily Value *

protein: 5 %

carbohydrates: 6 %

dietary fiber: 14 %

sugars:

fat: 18 %

saturated fat: 8 %

vitamin a iu: 16 %

niacin equivalents: 13 %

vitamin b6: 23 %

vitamin c: 85 %

folate: 13 %

calcium: 5 %

iron: 6 %

magnesium: 13 %

potassium: 14 %

sodium: 4 %

thiamin: 15 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Briam (Greek Mixed Vegetables in Tomato Sauce)

1 of 20

All Reviews

Caramela

12/21/2009

Helpful

(13)

EILISH40

08/04/2009

Helpful

(12)

aliceanthem

08/04/2009

Helpful

(8)

BRG

07/21/2010

Simple healthy and delicious! I usually don't go for mint but it really works here. The capers are also key.

Helpful

(6)

pomplemousse

12/10/2011

Helpful

(5)

Laura V.

01/01/2012

Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.

Helpful

(4)

Christopher Ball

09/16/2011

Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.

Helpful

(4)

Julie W

03/23/2011

Helpful

(4)

Heidi B

07/30/2009

Served it for my husband and a friend tonight and went over very well!

Helpful

(3)

jolley900

07/18/2013

I thought this was good but I prefer a regular Ratatouille over this recipe. a nice change and a good way to use up my garden veggies but not a favorite for me.

Helpful

(1)

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Briam (Greek Mixed Vegetables in Tomato Sauce)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Briam (Greek Mixed Vegetables in Tomato Sauce)

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Include these ingredients

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Briam (Greek Mixed Vegetables in Tomato Sauce)

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Briam (Greek Mixed Vegetables in Tomato Sauce)