Briami is a classic Greek dish that captures the essence of the Mediterranean. This versatile vegetable bake can be served as a main course, a flavorful side, or even a light appetizer.
The beauty of Briami lies in its simplicity and reliance on fresh, seasonal ingredients. The vegetables are roasted to perfection in a generous bath of olive oil, infusing them with rich flavor. The ingredients can be adapted based on what you have on hand. This makes it easy to tailor to your liking and any dietary needs.
Plus, it’s naturally vegan and gluten-free, making it a healthy and delicious option for everyone.
What is Briami? Unraveling the dish and its roots
Briami is a classic Greek roasted vegetable dish that’s popular throughout the country. It’s usually made with zucchini, eggplant, potatoes, tomatoes, onions, and sweet peppers, but there are plenty of variations. It’s similar to other Mediterranean vegetable stews like ratatouille and caponata, but the flavors are distinctly Greek.
Briami is a type of “lathera,” which means it’s braised in olive oil. That’s part of what gives it such a luscious and satisfying flavor.
While the exact origins of Briami are hard to pin down, it seems to have evolved over time, with some influence from Turkish cuisine. In fact, some people call it “Tourlou,” which hints at that connection.
One of the great things about Briami is that it changes a bit depending on where you are in Greece. Every region, and even every family, has their own spin on the recipe.
Key Ingredients: Flavor and Seasonality
The most important thing about briami is that you should use fresh, seasonal vegetables. This recipe is super flexible, so feel free to change it up based on what looks good at the farmers’ market. That’s where I get most of my inspiration!
You’ll also need good olive oil. I prefer extra virgin olive oil for the best flavor.
The core veggies are:
- Potatoes: I like gold potatoes for this.
- Zucchini and Eggplant: You want smaller ones. Cut them into large pieces.
- Tomatoes: Fresh or canned diced tomatoes both work well.
Preparing Briami: Step-by-Step Instructions
Ready to make some briami? Here’s how it’s done:
Vegetable Prep
Cut all your veggies into roughly the same size pieces so they’ll cook evenly. You’ll want chunks that are about 1 1/2 inches for the zucchini and eggplant.
Some cooks like to sauté the harder vegetables first to give them a head start.
Seasoning and Assembly
Now it’s time to season. The usual suspects are olive oil, tomato paste (or sauce), garlic, oregano, mint, parsley, salt, and pepper. I like to be pretty generous with the herbs.
You can either layer the vegetables in the baking dish or mix them all together first. There are strong opinions on both sides of this question, but I don’t think it matters all that much.
Baking Instructions
Pop that baking dish into a 400°F (200°C) oven for 45 to 60 minutes. You’ll know it’s ready when the vegetables are nice and tender.
Try not to overcrowd the pan. A single layer is ideal.
Some people add a little water to the pan; others don’t. If you’re going to add water, maybe add about 1/4 cup halfway through the cooking time.
Stir or flip the vegetables about halfway through, too.
Variations and adaptations: Making briami your own
While the traditional recipe is wonderful, there’s plenty of room to play around with briami. Here are some ideas.
Seasonal variations
Briami is endlessly adaptable to the seasons. In winter, you might add sweet potatoes, parsnips, or other root vegetables. In the summer, you could incorporate zucchini blossoms or other delicate vegetables. The best practice is to use whatever’s available from your local farm market or in your own garden.
Dietary adaptations
It’s easy to make briami vegan — just leave out the feta cheese or substitute a plant-based feta alternative.
Briami is naturally gluten-free.
Addressing picky eaters
To make briami more appealing to picky eaters, try drizzling it with a yogurt-feta dressing. Simply whisk together plain Greek yogurt, crumbled feta, a squeeze of lemon juice, and a drizzle of olive oil.
Other vegetable additions
Feel free to experiment with other vegetables such as bell peppers, carrots, eggplant, or cherry tomatoes.
Serving and enjoying Briami
Briami makes a fantastic main course, side dish, or even a starter. It’s delicious warm, at room temperature, or even cold the next day straight from the fridge. Seriously, try it.
Toppings like crumbled feta cheese add a salty, tangy kick. Serve it with some crusty bread for soaking up all that glorious tomato sauce. Greek dips like tzatziki also complement the flavors beautifully.
For a heartier meal, pair Briami with a protein. Slow-roasted Greek lamb is a classic choice, but grilled chicken or fish would also be wonderful.
Storing and Reusing Leftovers
Briami keeps well in the fridge for up to three days. Make sure to store it in an airtight container.
Leftover briami is fantastic tossed with pasta. Try adding some feta cheese and fresh herbs for a more complex flavor.
Summary
Briami is a simple, versatile dish that’s easy to make and endlessly customizable. It’s also packed with vegetables and healthy fats, so you can feel good about eating it. If you’re looking for a taste of the Mediterranean, give this recipe a try and adapt it to your own favorite flavors and fresh, seasonal vegetables.