GREEK VEGETABLE STEW
Steps:
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h30m
Number Of Ingredients 9
Steps:
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg
BRIAMI: GREEK VEGETABLE STEW
Make and share this Briami: Greek vegetable stew recipe from Food.com.
Provided by nealbray
Categories Stew
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Slice all vegetables in 1" pieces.
- In a large pot drizzle in olive oil and brown the first 6 ingrediants.
- Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
- Cover and stir occasionally over moderate heat until vegetables are done.
- Serve over rice or couscous.
Nutrition Facts : Calories 4213.4, Fat 330.4, SaturatedFat 46.1, Sodium 256.2, Carbohydrate 282.1, Fiber 74.3, Sugar 68.6, Protein 65.7
BRIANI-- GREEK VEGETABLE STEW
Make and share this Briani-- Greek Vegetable Stew recipe from Food.com.
Provided by Theresa P
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together,and place in dutch oven or large pan.
- Bake at 375°F till done.
- Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
- Uncover for next 1/2 hour so that they get a light golden brown.
Nutrition Facts : Calories 338.4, Fat 18.7, SaturatedFat 2.6, Sodium 31.3, Carbohydrate 40.7, Fiber 9.9, Sugar 9.6, Protein 6.9
GREEK BAKED VEGETABLES (BRIAM)
A Greek version of ratatouille.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If the eggplant is thin and long, slice it about 1/4-inch thick. If it's fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
- Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
- Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
- Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you're using the earthenware dish) and pour over the vegetables.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 819 milligrams, Sugar 9 grams
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