Indulge in the flavors of Greece with this delightful Briami, a Greek Vegetable Bake loaded with fresh veggies, olives, and feta! Perfect as a main dish, this recipe is easy to prepare and makes for a hearty meal that serves four. With vibrant colors and rich flavors, it’s ideal for a cozy dinner or a gathering with friends.
Ingredients:
Vegetables:
3 large tomatoes, sliced into wedges
2 large potatoes, peeled and cubed
1 large brown onion, roughly chopped
1 large zucchini, cubed
1 large carrot, cubed
1 medium sweet potato, peeled and cubed
1 medium eggplant, cubed
1 medium red capsicum, seeded and chopped
6 large garlic cloves, minced
16 kalamata olives
200g Greek feta, diced or crumbled (dairy-free optional)
Seasoning:
1.5 tablespoons dried Greek oregano
1.5 tablespoons sea salt flakes
1 teaspoon pepper
1 heaped tablespoon tomato paste
¾ cup water
½ cup extra virgin olive oil (extra to drizzle after cooking)
Instructions:
Preheat the oven to 180°C fan forced / 200°C conventional (400°F) and line a tray with baking paper.
Prepare all the vegetables, cutting them into evenly sized pieces. Transfer them to the baking tray along with the olives, but reserve the feta.
Season the vegetables with sea salt, pepper, and oregano. In a bowl, whisk together the tomato paste and water, then pour over the vegetables.
Cover the tray with baking paper and bake for 1 hour and 30 minutes, turning the tray halfway through for even cooking.
Once cooked, remove from the oven and add the feta. You can gently stir it through or leave it on top. Drizzle with extra virgin olive oil.
Serve with crusty bread, warm steamed rice, pasta, or your choice of protein.
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