How to Make the Best Briam | Nikki's Modern Mediterranean

This vegetable dish is sometimes referred to as Greek ratatouille. It is full of delicious roasted vegetables, herbs, and fresh flavor. The beauty of this dish is that you can use what vegetables you have one hand. In the winter I serve it hot right out of the oven. In the summer I serve it room temperature with our favorite Greek grilled chicken.
Makes 8-12 Servings
Timing: 20 minutes prep, 80 minutes cooking
Ingredients
11/4 cups olive oil
1 28oz. can diced tomatoes
1 medium eggplant, sliced in 1/3’’ slices
1 medium zucchini, sliced in ¼’’ slices
1 medium yellow squash, sliced in ¼’’ slices
1 large onion, sliced in 1/8’’ slices
1 large potato, sliced in 1/8’’ slices
1 large tomato, sliced in ¼’’ slices
1 large red pepper, cut in 1’’ squares
1 large yellow pepper, cut in 1’’ squares
6 sprigs thyme, cleaned
1 tbsp salt
½ tbsp pepper
6 cloves garlic, finely chopped
1 tbsp finely chopped parsley
1 tbsp dried oregano
Optional topping: ¾ cup feta cheese, crumbled
Equipment needed: Mandolin (optional), 9x13’’ baking dish.
Instructions
Preheat oven to 400*
Make your marinade: combine olive oil, salt, pepper, thyme, parsley and oregano.
Set out 5 large mixing bowls.
Add the sliced squash, eggplant, and zucchini into a bowl together. Add the tomato, potato, onion and peppers into the remaining individual bowls. Divide the marinade evenly amongst the vegetables, and toss to coat.
Pour the can of diced tomatoes into the bottom of your baking dish.
Arrange the squash, eggplant, zucchini, tomato, potato and onion over the diced tomatoes in a repeating pattern (refer to pictures). Reserve the peppers.
Once all vegetables are arranged, tuck the peppers in evenly throughout the layers.
Pour any leftover marinade from the mixing bowls over the vegetables.
Cover the dish with foil. Tent the foil a bit so it is not touching the veggies. Bake in 400* 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 the tops of your vegetables are golden brown.
Remove from oven. Serve warm or at room temperature. Top with crumbled feta (optional)
Enjoy!

[@Xiomara_Lanier]

Hi Nikki! I wanted to try my hand at greek foods and decided that briam was a good place to start. I was a little confused at what to do but your video really helped me out (especially since I have lots of veggies that I'm not sure what to do with). I plan on pairing this with a greek salmon recipe I found, so hopefully all goes well. Thanks again!

[@NikkisModernMediterranean]

You can do it!