Entree: Greece – Macedonia / Northern Greece – Μπριάμ ➤ Briám (Oven-baked Mediterranean mixed vegetables in a tomato and olive oil sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 lb (450 g) potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 1 lb (450 g) eggplant, sliced 1/4 inch (6 mm) thick
- 1 lb (450 g) zucchini, sliced 1/4 inch (6 mm) thick
- 1 lb (450 g) ripe tomatoes, coarsely chopped or crushed
- 1 medium (about 6 oz / 170 g) onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1/3 cup (80 ml) water
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tsp (10 ml) dried oregano or 2 tbsp (8 g) fresh chopped oregano
- 1/4 cup (15 g) fresh parsley, chopped
- 1 bay leaf
- 1 tsp (6 g) sugar (optional, to balance acidity)
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Additional chopped parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. In a medium bowl, whisk together chopped tomatoes, tomato paste, 1/4 cup (60 ml) olive oil, water, red wine vinegar or lemon juice, minced garlic, oregano, sugar (if using), 1 tsp (6 g) salt and 1/2 tsp (2.5 g) pepper until combined.
3. Arrange a layer of potato slices in the bottom of the prepared dish, then add alternating layers of eggplant, zucchini and onion, overlapping the slices snugly until all vegetables are used. Tuck the bay leaf into the vegetables.
4. Pour the tomato-olive oil mixture evenly over the layered vegetables, pressing gently so the liquid settles between layers. Drizzle the remaining 3 tbsp (45 ml) olive oil over the top.
5. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 25–35 minutes more, or until vegetables are tender and the top is golden and slightly caramelized.
6. Remove from the oven, discard the bay leaf, sprinkle with chopped parsley and adjust seasoning with additional salt and pepper if needed. Let rest 10 minutes before serving warm or at room temperature.