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A white plate with Greek briami topped with feta cheese.

Mediterranean Roasted Vegetables - Greek Briam

Sylia
Greek briami is a Mediterranean roasted vegetable dish with fresh seasonal produce. Imagine veggies from a summer garden on your plate mixed with herbs and dressed with a generous amount of olive oil. Serve it hot as a main dish and skyrocket your daily vegetable way in such an easy and delicious way.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 2 medium gold potatoes, peeled, cut into chunks (about 1 inch – 2,5 cm)
  • 4-5 medium-sized zucchinis, cut into chunks (about 1,5inch - 4cm)
  • 4 medium-sized eggplants, cut into chunks (about 1,5inch - 4cm)
  • 2 medium carrots, thinly sliced
  • 2 bell peppers, cut into big strips
  • 1 large fresh tomato, diced or 7 oz (200g) canned tomato, diced
  • 1 tablespoon tomato paste
  • ⅔ cup olive oil
  • 2 medium red onions, cut in big slices
  • 2 spring onions, white and green parts, chopped
  • 4-5 cloves garlic, cut in half or chopped
  • 1 cup parsley, chopped
  • ¾ cup mint, chopped
  • Salt and pepper

FOR THE YOGURT-FETA CHEESE DRESSING (optional)

  • 1 cup (250g) Greek yogurt
  • 1 cup (150g) feta cheese, crumbled
  • ¼- ½cup (60-120ml) full fat milk
  • 1 egg
  • Freshly ground pepper

Instructions
 

  • Preheat oven to 400 °F (200 °C).
  • In a large baking pan add all the vegetables, herbs and season with salt and pepper. Use a small bowl to dissolve tomato paste into the olive oil and pour it into the baking pan.   
  • Mix well with your hands until vegetables are completely coated. Spread them evenly across the pan.
  • Place the baking pan in the middle rack of the oven. Cover with parchment paper 45 minutes. Then uncover and stir carefully. Bakeuncove red for another 30 minutes. Stir again. Adjust the oven’s temperature accordingly if needed.
  • Meanwhile, prepare the yogurt-feta dressing (optional). Whisk yogurt, crumbled feta, milk and egg in a bowl. Set aside.
  • Check your veggies especially potatoes and carrots. If they are tender you are good to go. If not give another 15 minutes and check again. When vegetables are tender enough to your liking, sprinkle feta crumbles or pour over the yogurt-feta cheese dressing. Bake for another 5-10 minutes, until golden.
  • Serve hot or at room temperature.
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