Briam (Roasted Vegetable Medley)

Name: Briam (Roasted Vegetable Medley)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 4 medium zucchini, sliced 1/4-in thick; 2 lbs Yukon Gold potatoes, sliced 1/4-in thick; 4 medium ripe tomatoes, sliced 1/4-in thick; 1 large red onion, sliced thin; 4 garlic cloves, thinly sliced; 1/2 cup extra-virgin olive oil; 1 tsp dried oregano; 4 sprigs fresh thyme (or 1/2 tsp dried); 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh parsley, chopped

A generous Greek oven-baked dish of thinly sliced zucchini, potato, and tomato layered with garlic and herbs, then bathed in olive oil until silky and deeply caramelized.

95 minEasyServes 6220 cal/serving

GreekSideOvenVeganMediterraneanLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 medium zucchini, sliced 1/4-in thick
2 lbs Yukon Gold potatoes, sliced 1/4-in thick
4 medium ripe tomatoes, sliced 1/4-in thick
1 large red onion, sliced thin
4 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
1 tsp dried oregano
4 sprigs fresh thyme (or 1/2 tsp dried)
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh parsley, chopped

Instructions

1

Preheat oven to 400°F. Lightly oil a large 9x13-inch (or equivalent) baking dish.
2

In a large bowl, combine 4 medium sliced 1/4-in thick zucchini, 2 lbs sliced 1/4-in thick Yukon Gold potatoes, 4 medium sliced 1/4-in thick ripe tomatoes, and 1 large sliced thin red onion. Add 4 thinly sliced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Drizzle with 1/2 cup extra-virgin olive oil and toss to coat.
3

Spread the vegetable mixture evenly in the baking dish, tucking 4 sprigs fresh thyme (or 1/2 tsp dried) sprigs throughout.
4

Cover tightly with foil and bake for 45 minutes.
5

Remove the foil and bake uncovered for an additional 25-30 minutes, until the potatoes are completely tender and the top is lightly browned and caramelized.
6

Discard thyme sprigs. Scatter 1/4 cup chopped fresh parsley over the top and serve warm or at room temperature.

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Questions

What is Briam (Roasted Vegetable Medley)?

A generous Greek oven-baked dish of thinly sliced zucchini, potato, and tomato layered with garlic and herbs, then bathed in olive oil until silky and deeply caramelized. This reference files it under Greek side: made in the oven, rated easy and about 95 minutes start to finish.

What temperature do I cook Briam (Roasted Vegetable Medley) at?

For Briam (Roasted Vegetable Medley), the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 4.

What should Briam (Roasted Vegetable Medley) look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the potatoes are completely tender and the top is lightly browned and caramelized.

Is Briam (Roasted Vegetable Medley) keto-friendly?

A serving of Briam (Roasted Vegetable Medley) carries 17 g of carbohydrate. Against a strict 20 g keto day that is 85 percent of the budget; against a moderate 100 g low-carb day it is 17 percent.

How many calories are in Briam (Roasted Vegetable Medley)?

One serving (the recipe makes 6) is about 220 calories, with 0 g protein, 17 g carbohydrate and 17 g fat, plus 12 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Briam (Roasted Vegetable Medley)?

It is not a good candidate. Refrigerate what is left of Briam (Roasted Vegetable Medley) within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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