Veggie Casserole: Briami

7 months ago


Briami is just one of the many Mediterranean ways of having a salad. It looks similar to the French ratatouille minus the some herbs and spices mainly found in the Mediterranean. Smoky and flavorful, this dish is ideal for those who find it difficult to add vegetables to their diet. You may even modify the ingredients with any vegetable combination of your choice.


BRIAMI (Greek Oven Roasted Vegetables)


Makes 6-8 servings


1/2 cup Olive Oil

1/2 cup Water

1 tsp Ground oregano

Fresh mint

Fresh cilantro

4 Zucchini, sliced into 1/2” rounds

3 Potatoes, cubed

2 Eggplants, sliced diagonally

3 Large tomatoes, cut into wedges

7 cloves Garlic, thinly sliced

2 Large onions, peeled and sliced into wedges

Salt and freshly ground black pepper

(Other vegetables that may be used: carrots, squash, broccoli, cauliflower, mushrooms, asparagus, French beans)


  1. Preheat oven to 240°F.
  2. In a large mixing bowl, mix the olive oil, water, and herbs. Add the mixed vegetables and season generously with salt and freshly ground black pepper.
  3. Prepare a large baking pan and spread seasoned vegetables in one layer. Slow roast vegetables for an hour or more, stirring vegetables with a rubber spatula a few times to make sure all vegetables are evenly cooked and not scorched.
  4. Remove the vegetables from the oven and serve warm or at room temperature with crusty bread, more olive oil on the side and balsamic vinegar.


Recipe by Celine Clemente-Lichauco

Photographed by Mike Cuevas of Studio 100


Try some more of these non-salad vegetarian meals:

Vegetarian Kare-Kare

Asian Tofu With Stir Fried Vermicelli

Vegan Bicol Express


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