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Crumbled feta and basil add fresh notes to a quick tomato-zucchini casserole
Milk Street Bowtie Greek Baked Vegetables (Briam)

Greek Baked Vegetables (Briam)

Appears in July-August 2020

50 minutes

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Greek Baked Vegetables (Briam)

Free

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

2 pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick
2 medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds
1 medium red onion, halved and thinly sliced
4 medium garlic cloves, thinly sliced
6 ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds
1 tablespoon plus ½ teaspoon dried oregano
¼ cup plus 2 teaspoons extra-virgin olive oil, plus more to serve
Kosher salt and ground black pepper
2 ounces feta cheese, crumbled (½ cup)
¼ cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)
Ingredients
  • 2

    pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick

  • 2

    medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds

  • 1

    medium red onion, halved and thinly sliced

  • 4

    medium garlic cloves, thinly sliced

  • 6

    ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds

  • 1

    tablespoon plus ½ teaspoon dried oregano

  • ¼

    cup plus 2 teaspoons extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 2

    ounces feta cheese, crumbled (½ cup)

  • ¼

    cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)

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Reviews
Diana L.
July 28, 2022
Simple to make and pretty good
I make this during summer. My family likes it. I think it tastes much better on the second day.
Julia W.
September 18, 2022
Microwave alternatives!
I know others have requested this but please provide alternatives to microwaving. Many reasons why people might not have a microwave. Space, medical equipment, principal (us), money,… apart from it being a very unhealthy cooking method. Thank you for taking this into consideration. Ended up following another recipe for instructions.
elizabeth m.

Milk Street, I love your recipes but please, one request again: could you offer alternatives for people without a microwave?
I've commented about this before over the past few weeks, but haven't received a reply.

Janelle C.

Hi Elizabeth,

As stated in the recipe description, "because potatoes take longer to cook than juicier, less starchy vegetables, we give them a headstart by parcooking them in the microwave." If you don't have a microwave, this step will have to be done on the stovetop, but in the future, as we use the microwave similarily for several recipes, this would be a relatively cheap investment to make.

Best,
The Milk Street Team

elizabeth m.

Thank you for the reply! We don't have any space for a microwave where we live. I ended up googling how to parboil potatoes on the stove and was able to make the recipe which turned out great. I still think it would be helpful to have a little note on MilkStreet that says something like, if you don't have a microwave parboil on the stove for xx minutes. :)

Janelle C.

We will relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.

Best,
The Milk Street Team

Janelle C.

We will relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.

Best,
The Milk Street Team

elizabeth m.

Thank you for the reply! We don't have any space for a microwave where we live. I ended up googling how to parboil potatoes on the stove and was able to make the recipe which turned out great. I still think it would be helpful to have a little note on MilkStreet that says something like, if you don't have a microwave parboil on the stove for xx minutes. :)

Janelle C.

We will relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.

Best,
The Milk Street Team

Jonny R.

Elizabeth, you can steam the potatoes to cook them. Sometimes the microwave is used to pull moisture (like with mushrooms or egpplants), in that case, I would cook them on a baking sheet in an oven.

Janelle C.

We will relay your comments to our editorial and kitchen teams as they continue to bring you a better magazine.

Best,
The Milk Street Team

Catherine S.

Fabulous recipe, tasted wonderful right out of the oven but then very flexible leftover use! with eggs, oh and with polenta (yum)

Janine W.

Great recipe and very easy to make! Two thumbs up

Diana L.

I made this last night for my family. It was easy to make and delicious. I had polenta on the side as well with pork ribs.

Jodi R.

This was SO delicious. Leftovers were tasty and my kid used some in an omelette.

Eileen M.

Wonderful! Followed this recipe exactly. Perfect combination of flavors, and everything was cooked perfectly. Will serve fried eggs over this for breakfast. Thanks for this delicious vegetable dish!

Margaret M.

This turned out very well. It’s a nice alternative to ratatouille which isn’t as interesting or sturdy the second day.


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Greek Baked Vegetables (Briam)

Get Ready to Cook

6

Servings

50 minutes

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.

Ingredients
  • 2

    pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick

  • 2

    medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds

  • 1

    medium red onion, halved and thinly sliced

  • 4

    medium garlic cloves, thinly sliced

  • 6

    ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds

  • 1

    tablespoon plus ½ teaspoon dried oregano

  • ¼

    cup plus 2 teaspoons extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 2

    ounces feta cheese, crumbled (½ cup)

  • ¼

    cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)

Step 1 of 3

Microwave Potatoes

2
pounds Yukon Gold potatoes, not peeled, sliced ¼ inch thick

Heat the oven to 475°F with a rack in the middle position. In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on high until the potatoes are just shy of tender, about 10 minutes, stirring once halfway through.

Step 2 of 3

Arrange and Bake Vegetable

2
medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds
1
medium red onion, halved and thinly sliced
4
medium garlic cloves, thinly sliced
6
ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds
1
tablespoon plus ½ teaspoon dried oregano
¼
cup plus 2 teaspoons extra-virgin olive oil
Kosher salt and ground black pepper

Pour off and discard any liquid in the bottom of the bowl. Add the zucchini, onion, garlic, the chopped tomatoes, the 1 tablespoon oregano, the ¼ cup oil, ½ tablespoon salt and 1 teaspoon pepper. Toss well, then distribute evenly in a 9-by-13-inch broiler-safe baking pan.


Lay the tomato slices on top, spacing them evenly. Drizzle with the remaining 2 teaspoons oil, then sprinkle with the remaining ½ teaspoon oregano and ¼ teaspoon each salt and pepper. Bake until a skewer inserted into the vegetables meets no resistance, about 25 minutes.

Step 3 of 3

Finish and Serve

2
ounces feta cheese, crumbled (½ cup)
¼
cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)
Extra-virgin olive oil to serve

Turn the oven to broil and broil until well browned, about 5 minutes. Remove from the oven and sprinkle with feta. Rest for about 10 minutes, then sprinkle with the basil and drizzle with additional oil.

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