Lemony Briam( Roasted Vegetables)

Tip: This recipe is very flexible—feel free to use whatever seasonal vegetables you have available, keeping the total amount at around 600 g.

Ingredients

• 200 g Eggplant

• 200 g Zucchini

• 100 g Red bell pepper

• 100 g Red onion

  
  

  (Alternatively, use any combination of vegetables you like, as long as the total weight is about 600 g.)

• 400 g Canned diced tomatoes

• 1 Bay leaf

• 15 g Garlic, finely chopped

• 2 tbsp Olive oil, for roasting (Or rapeseed oil with lemon flavor)

• 1 tbsp Olive oil, for finishing

• 1 tsp Dried oregano

• 2 tsp Salt

• Fresh parsley – optional, for topping

• Lemon juice and zest for serving

Instructions

1. Preheat the oven to 200°C.

2. Prepare the tomato base. Spread the canned tomatoes evenly over the bottom of a skillet or ovenproof baking dish. Stir in the chopped garlic. You can also finely chop the bay leaf and mix it into the tomatoes.

3. Prepare the vegetables. Slice the vegetables and arrange them neatly in layers over the tomato mixture. For a particularly beautiful presentation, cut the eggplant and zucchini into similar-sized strips so they form an even pattern.

4. Season. Drizzle 2 tbsp olive oil evenly over the vegetables. Sprinkle with the salt and oregano. The oil helps the seasoning adhere to the vegetables.

   

5. Preheat the skillet and the veggies. Gently press the arranged vegetables down so that they are slightly immersed in the tomato sauce. Place the skillet over medium heat and warm the vegetables and tomato sauce for a few minutes. This step helps reduce the cooking time in the oven.

6. First bake. Cover the skillet tightly with foil and bake at 200°C for about 30 minutes.

   

   

   (The image after 30 minutes of baking )

7. Finish roasting. Remove the foil and drizzle the remaining 1 tbsp olive oil over the vegetables. Increase the oven temperature to 250°C and bake uncovered for about 20 minutes, or until the vegetables are beautifully browned and slightly caramelized.

8. Remove from the oven and cover loosely with a lid or foil. Let the briam rest for about 10 minutes. This allows the vegetables to absorb the juices and makes the dish even more succulent.

   

9. Serve. Sprinkle with fresh parsley and finish with a squeeze of fresh lemon juice and a little lemon zest.

I’ve made a few different versions of Briam at my past events:

Most ingredients can be used in similar ways. Mushroom, sliced raw potatoes and cherry tomatoes .So don’t be afraid to experiment and try your own ideas!