Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

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Briam or Tourlou
#Vegetarian #Vegan #GlutenFree 

Not just roasted vegetables; this recipe is another delicious example of the “ladera” series (vegetable dishes prepared with extra virgin olive oil). It comes in many variations depending on the region, since Greeks had to use the vegetables and herbs of their small vegetable gardens in order to feed their families.

Ideally, served at room temperature with feta cheese & bread.

Ingredients

- 2 medium eggplants
3 Italian zucchinis
- 4 russet potatoes
- 4 carrots sliced
- 4 large tomatoes
- 1 cup extra virgin olive oil
- 1 cup water 
- 4 cloves of garlic
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh peppermint 
- 2 tbsp. chopped fresh basil
- salt & freshly ground black pepper

 Preparation Method

1. Preheat the oven to 400F
2. Wash and cut the vegetables in bite sized chunks (cut potatoes and carrots one size smaller, they are harder and take longer to cook)
3. Put all the vegetables in a deep frying pan, coat them, using some of the olive oil and cook for about 10mins
4. Blend the garlic with the remaining olive oil 
5. Put vegetables in a deep roasting pan and add the olive oil mixture
6. Season, add the herbs, mix and add the water 
7. Bake for 30 minutes covered with foil and another 15-30minutes uncovered

Preparation Time: 15 minutes
Cooking Time: 45-60 minutes
Serves: 6

(Illustration by minifrenchie)