Greek Baked Vegetables (Briam) | Christopher Kimball’s Milk Street

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Crumbled feta and basil add fresh notes to a quick tomato-zucchini casserole

Greek Baked Vegetables (Briam)

Appears in July-August 2020

50 minutes

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic and herbs—that are the main attraction. Because potatoes take longer to cook than juicier, less starchy vegetables, we give them a headstart by parcooking them in the microwave. Crumbled feta cheese scattered on after baking provides salty, briny notes that play off the sweetness of the tender, sweet vegetables. Briam is excellent warm but also is delicious at room temperature.

6

Servings

Tip

Don’t use round tomatoes for this recipe. Because plum tomatoes are relatively dry, their juices won’t turn the dish watery as they soften during baking. Also, don’t use a glass baking dish or a baking dish that’s not broiler-safe. The vegetables are finished under the broiler to caramelize the surface, so it’s essential to use a baking vessel that can withstand the heat.

50 minutes

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