Briami (Greek Oven-Roasted Vegetables)

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!

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Absolutely Delicous. I used tomatoes,kohlrabi, kabocha squash, green bell peppers, red bell peppers, carrots, and sweet potatoes. I only roasted for 1 hour and the texture of these vegetables was perfect. I skipped the cheese since I did not have it on hand. Will add the cheese the next time around. I love it and will use this regularly. Thank you for sharing this recipe.

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What a great recipe!!! Evelyn this is fantastic! I really enjoyed how the veggies cooked down like you said and even though I made this for 2 people, we very much enjoyed the leftovers, just like you say! Made for ZWT - A Seasoned Sailor and his Sassy Sirens.

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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!

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I forgot the stars...sorry.

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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!

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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!!!

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Even for a main course, this is an outrageous amount of olive oil - just ended up a greasy mess. Also WAY too long cooking - it is all very well to want everything very soft and squishy but with this length of cooking you'll just have mush.

Try 1/3 of the oil and 1 hour cooking - it will then be fabulous. A red bell-pepper is also a handy addition.

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Wow, SO tasty! So SIMPLE and so tasty! And there's so much versatility with this. It will be my new "clean out the kitchen" dish. :) Thanks!

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Exquisite texture! The vegetables softened and blended together really well. I was totally full, even though we halved the oil. Cheese melted down to just a hint of taste. I'm not normally fond of zucchini, but loved it in this dish. Thought it could have used one more tomato maybe? This was our main veggie entree. Will be making again. Only drawback was that it takes a while, not good for a weeknight recipe.

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This dish is just fantastic. The only changes I made were to use jarred minced garlic instead of whole cloves and I used parmesan cheese. I looked for the other two cheeses but did not find it in our grocery store. This recipe will definitely be made again! I asked my husband what would make it better and he said "a bigger fork!". :) It was delicious.

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I made this for Thanksgiving Dinner last year and now everyone wants it to be a tradition. I used half brussel sprouts and half zucchini and added lots more whole garlic cloves. Instead of just oil, I used a cup of Greek vinaigrette and then a couple of tablespoons of fresh rosemary. I cooked it for an hour and then took the six hour trip and reheated it for another hour before dinner. It was soooo delicious. The guests wanted more of the whole garlics and more of the brussel sprouts!

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Delicious! I made this quite awhile ago but forgot to rate it. I'm getting hungry just thinking about it.

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Wonderful flavour. Found that my veg were well done, however, in half the time stated. A lovely "comfort" food in my opinion - will definitely make again.

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This is absolutely delicious warm and I can't wait to try it tomorrow per suggestion that it's better the next day. I'm assuming you mean heated thru again. Since I made this for just myself, I'll be eating good for a number of days. I'm sure it will stay for quite some time refrigerated. I would take your suggestion the next time though and cut the olive oil back some. I ended up draining a bit. The smell thru-out the house as these veggies were cooking was wonderful. I didn't know about the cheeses you have listed and so I took your other suggestion and used parm cut up into chunks. I do agree if you'd like to omit that and sprinkle with some feta upon serving, it would be equally as good. Although I do like seeing the melted cheese in the overall dish. Such yummy goodness and perfect for a fall type dish as well using such things as butternut or hubbard squash. MMMmmmm!~

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wonderful! tried it as stated and the veggies came out nicely roasted (watch them closely) and then again without the cheese during baking, added crumbled feta at serving. definitely a keeper for my cookbook.

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This was so good! I followed the recipe exactly as printed and was very happy with the flavors (I wasn't sure about the mint, but glad I didn't omit it). Now that I know what to expect and what I enjoyed about this dish, next time I will use less zucchini (I think mine were larger then 'large' - they were ENORMOUS) and increase the number of tomatoes to maybe 4 or 5. I might also cut down cooking time to just 2 hours or as long as necessary for the potatoes to cook through. It seems like some of the amazing flavors from the spices were lost by the end (I tasted midways ;). This will definitely become a regular dish in my home. Thank you!

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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! :-)

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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.

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This is delicious! I will keep this recipe for the rest of my life! What a hit. I didn't add the potatoes because I made "Greek Potatoes (Oven-Roasted and Delicious!)" posted on this site by evelyn/athens. I highly recommend both recipes!

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