*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.
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!
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.
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!
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!
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!