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BRIAM... mmmm good!

I found a delightful recipe on The Mediterranean Dish. The recipe is for "briam", a Greek dish of roasted vegetables. It was easy, looked great, and tasted wonderful. I highly recommend her site and her recently published cookbook! The only adaptation I made was to toss some sliced Kalamata olives on the top. We served with feta for those who wanted to sprinkle some on top and some pita bread to sop up the delicious juices.

Here's a photo - isn't it pretty? The recipe follows...

briam: traditional greek roasted vegetables

  • 1 1/4 lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about 1/8-inch thick)
  • 1 1/4 lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about 1/4-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • 1/2 cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)


  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan or skillet. Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. 
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. 

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  1. One cannot read the light grey print against white. Please make it black! Signed an elder woman wearing glasses who likes to cook!

    1. Hi Barbara - I tried to ensure that the print was in black but without success, so I tried bold face which will hopefully help. I, too, am an elder who wears glasses!

  2. Right up my alley as I love Mediterranean food.

  3. mmm that looks good, think I'll try that

  4. Well thank you for this recipe!

  5. This looks so delish! Healthy and delicious

  6. I might try this but swap potatoes for sweet potatoes and muinimal olives as we're on low cholsesterol and low fat diets here

  7. Yummm! Looks delish!

    Happy Tuesday and thanks for hosting, Sue.

  8. That recipe and presentation really looks tasty. I want to try it.

  9. Hi Sue. That looks and sounds authentically Greek to me. Especially with the feta.

  10. Your roasted vegetables looks delicious. I must make this for myself. Thank you.

  11. Oh this looks and sounds most delicious. I'm going to try this dish. Thanks for the recipe.

    Thank you for hosting the Wordless Wednesday Blog Hop.

    Have a fabulous Wordless Wednesday and rest of the week. ♥

  12. It looks delicious! Thank you for the detailed recipe.
    Have a fine week ahead! Hugs!

  13. Looks so yummy. Thanks for sharing the recipe for it.

  14. That certainly looks delicious. Thank you for sharing the recipe, Sue! And thanks also for hosting. :)

  15. It looks beautiful. Mom would eat it without the squash, maybe throw in another veggie instead.

  16. This will be perfect for when we have zucchini from our garden. I would love it with the feta. Alana

  17. You always share the best recipes. Looks yummy and healthy.

  18. It sounds delicious. I often do roasted Mediterranean vegetables as a side dish, but this sounds more substantial.

  19. Looks delicious, my kind of meal.

  20. So glad I found your linkup. Thanks for hosting. I am now following and will visit for sure in future. This is an absolutely lovely dish you have here.

  21. Sound so yummy and delicious!! I love this kind of food.

    Many thanks for sharing and hosting, dear Sue.



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