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Nutrition Facts

Serving Size 1 (950g)

Recipe makes 4 servings

The following items or measurements are not included below:

hard cheese

Calories 624
Calories from Fat 254 (40%)
Amount Per Serving %DV
Total Fat 28.3g 43%
Saturated Fat 4.0g 20%
Monounsaturated Fat 19.8g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 70mg 2%
Potassium 2907mg 83%
Total Carbohydrate 86.5g 28%
Dietary Fiber 14.5g 58%
Sugars 13.9g
Protein 13.8g 27%

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greek menu

Anme

Briami (Greek Oven-Roasted Vegetables)

Recipe #59083 | 2½ hours | 30 min prep | add private note
evelyn/athens

By: evelyn/athens
Apr 10, 2003

A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.

SERVES 4 -5 (change servings and units)

Ingredients

  • 5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
  • 4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
  • 3-4 garlic cloves, sliced thin
  • 1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
  • 2 large tomatoes, peeled and quartered
  • 1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 tablespoon oregano
  • 2 tablespoons fresh spearmint, minced (or 1 tsp dry)
  • 2 tablespoons cut cilantro (optional)
  • salt and pepper

Directions

  1. 1
    Preheat oven to 420 degrees F.
  2. 2
    Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
  3. 3
    Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
  4. 4
    It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
  5. 5
    Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.
  6. 6
    This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
  7. 7
    Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

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Featured Reviews for This Recipe

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From: KissKiss

On Mar 11, 2009

Evelyn, you are a goldmine for great Greek recipes. You've got another winner here - this has to be the best veggie dish I've ever had. I used Parmesan but will try harder next time to find real Greek cheese. I couldn't fit all the veggies in the pan, but they "melted down" beautifully. I stirred every half hour for two hours, and it was fabulous. The juices were lovely, just as you said, and we sopped them up with a Sicilian bread. Oh, and I loved that the only prep tools were a cutting board, a good knife, and a big pan. Easy cleanup! Thanks for a keeper!

1 person found this review helpful

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  • reviewer icon

    From: Wendys Kitchen

    On Mar 3, 2009

    I often make this recipe - varying the vegetables...pumpkin, potatoes, sweet potato, zucchini, or whatever else is on hand. It is always delicious and loved by all.

    1 person found this review helpful

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  • From: spatchcock

    On Aug 4, 2004

    Well, this was a masterpiece. Everyone was very impressed when this appeared on the table this Thanksgiving. We are vegetarian, and I searched all over for a veggie main dish. This was a really big hit. Thanks for this recommendation! Fantastic blend of flavors. I did leave out the tomatoes, simply because I'd added everything else and didn't see how they would fit!! I will make this many times. Thank you!! UPDATE! I've made this many, many times since Thanksgiving and have started to play around with it some. Tonight (see picture) I used sweet potatoes and added halved big button mushrooms. Also added a few leeks I needed to use up. Also, instead of just zucchini, I used some yellow squash. TERRIFIC recipe, I can't recommend this enough! I felt so sick today and this was all that sounded good to me---such a healthy, healing meal!

    8 people found this review helpful

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  • reviewer icon

    From: Pets'R'us

    On May 16, 2003

    I halved the recipe, and on that amount used 3 courgettes/zuchini, I still had a very full baking tray as you can imagine. I used Kefaloteri cheese and that was a good choice, whilst roasting it disapeared in the juices and it gave the dish an authentic Greek flavor without overpowerng. Made it as aside dish for a Mediterranean dinner party and was clever enough not to serve everything and keep some apart, I just tasted the (cold) left overs and it tastes even better then the night before. A great dish for the summer season with picnics and barbecue. I prepared all the vegetables in the morning to the point of the herbs, oil and water. I mixed all that in a jug, poured over the vegetables that were in a large bowl, mixed it with my hands and transfered it to the roastng tray, it took about an 1 hour plus for this amount. Easy and no fuss, I know I will make this often!!!

    6 people found this review helpful

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  • Read all 32 reviews

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