Before I get to today's recipe, I just wanted to say that after only a few weeks of blogging I've been really humbled by the response I've received. It's so nice to know that people are reading and relating to my posts. It really motivates me to want to build this blog into something that not only provides me with a creative outlet, but inspires others to embrace Greek vegetarian cooking, or perhaps persuades those that are thinking of becoming vegetarians, to go all the way.
I know there are just a handful of you so far, but I want you all to know how much I love reading your comments and how happy it makes me that you are enjoying what you see here :)
And one more thing before I tell you about Greek Briam. Tony and I are very excited about a little job we will be doing together today. We will be volunteering at Edgar's Mission – a sanctuary for rescued farm animals. I will be writing a bit about our day in my next post, but for now, let's get making some Greek Briam!
This is a dish that is so easy you won't even realise you've made it. It's basically oven-roasted vegetables, Greek style. And it's simply the herbs, garlic and olive oil that gives these vegetables that classic, unmistakable Greek flavour.
If it's a warm day, open your doors and windows and let the aromas from the kitchen be shared with your neighbours, just like a Greek village at lunchtime!
Greek Briam (Roasted Vegetables, Greek Style)
- 2 potatoes
- 3 zucchinis (courgettes)
- 2 eggplants
- 2 green capsicums
- 2 onions
- 2 large ripe tomatoes
- 5 cloves garlic, roughly chopped
- 3 tablespoons fresh parsley, roughly chopped
- 2 teaspoons dried oregano
- 150 ml olive oil
- 500 ml water
- Salt and pepper to taste
- 200g feta cheese
- Slice all the vegetables into round pieces, about 1 centimetre thick.
- Place all the ingredients in a large oven dish and bake in a pre-heated oven at 180 degrees celsius.
- After one hour, remove dish from the oven and use the back of a fork to press the vegetables down into the liquid.
- Turn oven up to 200 degrees celsius and return dish to the oven for another 30 minutes, until most of the water has evaporated and only the oil and some vegetable juices remain.
Allow everyone a generous helping of briam with loads of feta cheese crumbled over the top. The vegetables can be served warm or at room temperature and of course the flavours are even better the next day.
The vegetables and their juices also freeze really well, portioned into zip-lock freezer bags or air-tight freezer containers. Just pop a bag in the refrigerator the night before to defrost, then empty the vegetables into a baking dish, cover with foil and heat in the oven at 180 degrees for 20 minutes.
This post is linked with Veggie Mama's blog for Meatless Monday.