Recipe for Greek Style Baked Summer Vegetables (Briami)
A big pile of colorful, fresh baked summer vegetables that needs hardly any extra seasoning to taste delicious is the perfect dish for any table. Briami, also known as Tourlou-tourlou, is a traditional Greek vegetarian dish and perfect for when your garden produces more zucchini than you can handle!
Greek Style Baked Summer Vegetables (Briami) Recipe Ingredients:
- 1 lb. zucchini
- 1 lb. eggplants
- 1 lb. peeled potatoes
- 2 sliced onion
- 2 sliced green peppers
- 1 1/2 lbs. tomatoes
- 1 1/2 cups olive oil
- Chopped parsley
- 1/2 -1 cup Feta Cheese to taste (optional)
How to Prepare Greek Style Baked Summer Vegetables:
Preheat oven to 350 Degrees Fahrenheit.
Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces.
Arrange in baking pan. Add olive oil and one cup hot water. Sprinkle with salt, pepper and parsley.
Cover and bake for 1 1/2 hours. Uncover for the last 30 minutes.
Some people like to give it a little extra flavor by sprinkling some Feta cheese on top for the last 10 minutes of baking.
** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston