The Greeks drink olive oil. Even this traditional Greek vegetable roast, briami, is crowned by a proper drizzle of the finest olive oil.
Briam has seasonal vegetables and plenty of olive oil. Mari Moilanen
Briam is an easy vegetarian dish and fits all diets. It’s not as famous a Greek meal as eggplant roll moussaka, but it doesn’t pale in flavor at all.
All you need for briam is seasonal vegetables, spices and time, because the secret of the food’s deliciousness is a devout oven roasting.
You don’t smoke in olive oil with this dish. Its generous amount is what binds the vegetables together and brings together the flavors.
This is how briam builds on them during the time of zucchini. In addition, juicy tomato slices, potato that brings food and, of course, onion are placed in the pan.
Briam can be stewed in the oven for up to three hours. That’s when it’s at its best.
Briam is suitable for many diets, as it is gluten-free, lactose-free and vegan.
Briam is born from these vegetables. Mari Moilanen
Look at olive oil
When preparing briam, avoid cheap olive oils, i.e. cheap Spanish and Italian brands.
Only the best, preferably Greek extra-virgin olive oil or extra-virgin olive oil, which is made by mechanically squeezing the oil out of olives, is added to Briam.
The cheapest olive oils do not give food the same taste, because they are made from the olive mash left over from the production of virgin olive oils. The olive oil produced in this way is tasteless and colorless in itself, and a slightly better olive oil is mixed with it to correct the taste.
Brian
1 1/2 zucchini
3 potatoes
3 tomatoes
4 cloves of garlic
1–2 red onions
1 dl of water
1 dl virgin olive oil
3 sprigs of oregano
3 sprigs of parsley
1 teaspoon of salt
1 teaspoon of sugar
ground black pepper
1. Cut the vegetables into half centimeter slices. Place the slices in the baking dish, alternating with different vegetables.
2. Crush the garlic cloves over the vegetables.
3. Sprinkle the vegetables with salt, sugar and grind black pepper on top. Add chopped fresh herbs on top.
4. Add water and olive oil to the pan. Cook in a 180 degree oven for 3 hours. Enjoy immediately with crusty bread and salad.
Tip! For briam, you can use any seasonal vegetables, such as eggplants, carrots and fennel.
Wine recommendation
Freshly acidic rose wine offers a delicious partner for this aromatic summer dish.
Saint Clair Vicar’s Choice Sauvignon Blanc Rosé Bright Light (14.98 euros) from New Zealand is a tart and richly aromatic wine that delightfully accompanies every tasty piece of briam you fork in your mouth.