Briami (Greek Oven-Roasted Vegetables)

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!

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.

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!

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!!!