39 Reviews of Briami (Greek Oven-Roasted Vegetables)

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!!!

From: Sassy Syrah

On Apr 30, 2004

Evelyn I really enjoyed this recipe and it was exceptionally easy to make. I used 2 large mushrooms instead of the tomatoes because I had run out. They did seem to do as I thought they would by adding some additional moisture. We ate this along side some roast lamb, and I have to say it made me rethink traditional roast veggies. I think that next time I make it, I will cut down on the olive oil slightly as it came out a little greasy for our taste. I liked the cheese addition though and used Romano. BTW this makes a fabulous filling lunch as leftovers.

From: Bergy

On May 6, 2005

We all loved it - I like my veggies crisp but this recipe is an exception to that rule. The flavors seem to meld together and taste so good. I used Butternut Squash instead of Zucchini and added baby carrots, cut the olive oil back a bit. Baked it for the full two hours. Served with Chicken Souvlaki & Tzatziki & warm Pita Bread- Thanks Evelyn a keeper -it so easy to do all your veggies in the one baker and only have to mix them up a few times

From: winkki

On Dec 8, 2004

I made this for dh to take to a faculty party; it was a big hit (and the house smelled soooo good while it was baking)! The zucchini didn't look so great this time of year, so I replaced some of it with yellow squash. I also threw in some mushrooms I had on hand. I was going to add baby carrots, too, but forgot...something for next time! The authentic Greek oregano and mint lent a wonderful flair to the dish, although I was unable to find mizithra and had to use parmesan. The largest pan I had was 9x13 which filled up after 6 or 7 zukes/squash, 2 potatoes, and the other ingredients the same; it was heaped well up over the top but you're right, Ev, it did 'melt down' enough that I think I could have gotten more veggies in there (although I would have had to mix them in a separate bowl). This is going into our permanent recipe rotation ~ thanks so much!!! :o)

From: surus

On Apr 24, 2006

This turned out to be the perfect dish to serve with grilled leg of lamb. I used 4 zuchinni, 7 or 8 red potatoes, 8 oz. whole mushrooms, 2 sweet onions, one green pepper and a can of stewed tomatoes. Added herbs from the garden and chunks of parmesan cheese. I reduced the oil to a half a cup. I meant to toss in some baby carrots but forgot. Sprinkled on some sea salt, too. It was super easy and everyone loved it. I didn't have any pan juices to sop up so next time I will add more liquid. And I will spray the pan with Pam to save on clean up time. This will be a regular side dish at our house. Thanks for a great recipe!

From: Wenstar

On Nov 16, 2003

Wow! Who knew vegetables could be so good. I had to use parmesan for the cheese, but it turned out great. It tastes even better when it has time to sit and the flavors blend. My kids loved it and they are not usually fans of zucchini. Thanks Evelyn!

From: GreenFish

On May 17, 2007

Wow. I wish I could give this one 6 stars! I didn't have any spearmint; otherwise, I followed the recipe closely. The only change I'll make next time is to use shredded Parmesan instead of chunks of Parm — the cheese didn't melt as evenly as I would have liked.

From: Greek Goddess of Cooking ;)

On Jul 13, 2009

This was excellent - I have made it a few times. I omitted the cheese and used a 28 ounce can of peeled plum tomatoes with juice in place of the 2 large tomatoes and water. I also doubled the amount of mint. Great recipe Evelyn!

From: lynmoz

On Mar 12, 2008

You have a convert! This is the BEST way to make vegetables. I used minced garlic, parmesean cheese, added two green peppers & some rosemary, & omitted the spearmint & cilantro. I grated the parmesean over top. This made 6 full servings and had everybody raving. Make sure you watch these during the first hour, I should have stirred everything up sooner & more often because I ended up with a baked-on messy roasting pan. Served with Kittencal's Spinach Parmesan Rice Bake #96886 & Caesar Pork Chops #141789.