AI-generated illustration
easymainveganCC0 1.0 Universal
Greek Briam (Roasted Summer Vegetables with Potatoes, Zucchini, and Olive Oil)
The Greek equivalent of ratatouille: sliced zucchini, tender potatoes, sweet red onions, and ripe tomatoes roasted slowly with extra virgin olive oil, garlic, and Mediterranean oregano until caramelized.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
4servings
- Potatoes, sliced into 0.5 cm rounds400 g
- Zucchini, sliced into rounds400 g
- Ripe tomatoes, sliced350 g
- Red onion, sliced2 piece
- Garlic cloves, minced4 clove
- Extra virgin olive oil80 ml
- Dried oregano1 tbsp
- Fresh parsley, chopped1 piece
- Sea salt1 tsp
Preparation Steps
1
Preheat oven to 200°C. Slice all vegetables into uniform rounds.
5 min timer
2
Arrange sliced vegetables into a large baking dish, layering or tossing gently.
5 min timer
3
Scatter minced garlic, dried oregano, salt, and pour olive oil evenly across all vegetables.
3 min timer
4
Cover with foil and bake for 35 minutes. Remove foil and roast for another 25-30 minutes until potatoes are fork-tender and edges are golden and caramelized.
60 min timer
5
Garnish with fresh parsley. Serve warm or room temperature with crusty bread.
2 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
