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My review
Briam (Greek Mixed Vegetables in Tomato Sauce)
1
Aggeliki
"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."
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Ingredients
1 h 40 m servings 177Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- 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.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
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Footnotes
- 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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2027 Ratings
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Most helpful positive review
12/20/2009
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 bre...
Most helpful critical review
7/18/2013
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.
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12/20/2009
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 bre...
8/3/2009
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 ...
8/4/2009
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 wi...
7/20/2010
Simple, healthy and delicious! I usually don't go for mint, but it really works here. The capers are also key.
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 ...
1/1/2012
Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.
9/16/2011
Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.
3/23/2011
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...
4/29/2012
This was the first time I have cooked using eggplant or okra and we all enjoyed this dish. Will make again