Hello! Here in Greece the summer’s going strong and the other day I baked briam, one of every Greek housewife’s favorites for this season. Briam is easy and quick to make. Just cut up vegetables, throw them in an oven dish with feta cheese and bake. Okay, so there’s a little more detail than that in the recipe. And the taste is supreme. Try it and see what I mean!
The original recipe uses eggplant (aubergine) too but I don’t include them in mine – plus I use red pepper instead of green (bell pepper) to add vibrant color. See below. I hope you agree this works. And wait till you taste that crispy feta cheese!
INGREDIENTS (serves 2-3)
3 potatoes cut in medium slices
1 large zucchini (courgette) cut in thick slices
1 sweet red pepper (the ‘florina’ variety, if you live in Greece)
1 garlic clove (cut up)
1 red onion (in slices)
2 medium or 1 large beef tomato (in thick slices)
Dry oregano, parsley, salt, pepper
Extra virgin olive oil
Using your hands, mix gently all the ingredients except for the olive oil in a bowl.
Don’t overdo it with it oregano or the food will taste bitter. As for the parsley, use generously!
Place the potatoes in the oven dish first, spreading the pieces out. Add all the other ingredients on top and spread out the various ingredients evenly.
Crumble the cheese between two fingers and spread evenly over the ingredients.
Sprinkle olive oil on top (as much as you’d use in any roast). Add a little hot water from the kettle (about 1/3 of a cup).
Bake in a preheated oven at 190 degrees C for about 45 minutes. I place the dish on the lowest shelf, and use air and the bottom heat element.
Serve with grilled chicken or some bacon for extra protein and enjoy with cold beer. Kali orexi!
Note: You can use goat’s cheese instead of feta. It’s just as crispy and tasty!