Briam: Baked Summer Vegetable Casserole
Briam is the classic Greek vegetable casserole. Sometimes it is also called tourlou. You can throw everything together in a baking dish, together with olive oil, herbs, and half a head of garlic, or you can take the time to place the vegetables in an overlapping, alternating layer. The trick and secret is the bake the veggies until they just start to char lightly. This is a perfect match with Greek feta. Finish with a little extra virgin Greek olive oil on top, too. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
1 h 15 min
- ½ cup Extra-virgin Greek olive oil
- 3 Red Onions sliced
- 3 large potatoes
- 2 large zucchini
- 2 - 3 large ripe firm tomatoes, cored and sliced into rounds or 1 cup Canned Plum tomatoes
- 6 Green bell peppers
- 4 Garlic cloves
- 2 tbsp. Dried Greek oregano
- 1 cup chopped fresh parsley
- ¼ cup fresh dill chopped
- Salt and pepper to tate
Peel and slice the potatoes into ¼-inch rounds. Cut the zucchini into the same size rounds. Seed the bell peppers and cut into thin rings. Crush and chop the garlic.
Preheat oven to 350°F.
Place the vegetables in overlapping rows in an oiled baking pan, alternating between each. Season with salt, pepper, garlic, and herbs. If using canned tomatoes, pour them evenly over the vegetables. Pour in the extra-virgin Greek olive oil. Cover and bake for 1 to 1 1/2 hours, until potatoes are tender and vegetables completely cooked and slightly charred.