Vegetable Stew (Briam)

 


Roasted Vegetables
(Briam and Tourtou)










Roasted Vegetables (Briam or Tourlou)


Bake: 80-100 minutes

Prep: 15-20 min

Serves: 8-10

 

his traditional roasted vegetable dish (briam) otherwise known as tourlou (all mixed together) is a Greek-style ratatouille. Developed in rural Greece with fresh vegetables bathed in olive oil. Add feta and fresh bread for a nice meal. May add other vegetables of choice. Use your best olive oil. The key is to mix thoroughly or tourlou. 

 



Ingredients


 

1 pound Yukon gold potatoes

2 garlic cloves, minced

1 medium onion

1 green bell pepper

2 teaspoons salt

1 teaspoons pepper

1 tablespoon dried dill

3/4 - 1 cup olive oil

1/2 bunch fresh flat-leaf parsley


1-pound zucchini

3 large fresh red tomatoes

1-pound carrots, cubed

Cube potatoes, onion, green pepper (remove ends and ribs with seeds), zucchini, tomatoes into small pieces.

Place all vegetables in a 9 by 13-inch baking dish (prepared with non-stick cooking spray) with garlic, salt, pepper, dill and olive oil. Mix well to coat all vegetables even by using your hands. Cover with foil (leaving ends open) and bake at 4000 F for 40 minutes. Remove foil, stir and continue baking at 4000 F for another 40-60 minutes allowing the vegetables to caramelize to desired tenderness. Let cool for 2o minutes. Garnish with parsley before serving. May be served hot or cold with a side of feta and bread.

 


Tips

  1. Use smaller sized zucchini because there have less seeds.
  2. Chopping/cubing vegetables takes time. You may, also, slice and layer vegetables dividing herbs and placing sliced tomatoes on top. Then cover in olive oil before baking.
  3. Leaving end of foil open helps allows steam to escape preventing sogginess and promoting browning and caramelization for crispy edges.


Ready for the oven







Comments

Post a Comment

Popular posts from this blog

Spinach-filled Phyllo Squares (Spanakopita)

Image
Spanakopita  Ready to Eat Scored Spanakopita   B efore Baking S core spanakopita into  3 rows length-wise and 4 rows l ength-wise.  Preparing Pan with phyllo and spinach  Prepping Spanakopita with 10 layers of phyllo on bottom of the pan, spinach mixture in the middle and the start of phyllo layering on top of spinach.  The 9x14 inch phyllo fits exactly into a 9x14 inch pan , but that size pan is hard to find. Most pans around that size are 9x13 inches. There is a bit of overlap when layering the bottom layers, but it cooks together very nicely. However, the phyllo fits very nicely over the tops. Phyllo is very forgiving. If it breaks just layer it and add more butter. Spinach with feta, eggs and herbs         Spinach-filled Squares  (Spanakopita) Bake: 30-40 min Prep: 30 min Pieces: 12 This is a family-style spinach-filled phyllo made in a 9 by 13-inch pan and cut into squares. Ath...
Read more

Stuffed Grape Leaves - Appetizer style (dolmadákia)

Image
Stuffed Grape Leaves - Appetizer Style   (D olmad á kia ) Cook time: 1 hour Prep: 1 hour Makes: 75- 85 pieces   Dolmath á kia with the “akia” on the end of the word means “small one”. These stuffed grape leaves are made on the smaller side to be served as an appetizer hot or cold with a squeeze of lemon juice. Instead of using dried onion soup, you may use chopped onions, bunches of fresh mint and dill in the meat mixture. Check out the URL for a video and pictures of grape leave rolling techniques. The rice will not explode when cooked this way as long as you roll your grape leaves tightly around the meat mixture.     3 pounds 73% lean ground beef* Salt and pepper to taste 1 cup long grain white rice Water, about 1/4-1/2 cup 2 packages dried onion soup mix 1 16-ounce jar grape leaves 2 tablespoons dried mint 1 lemon, juiced ...
Read more

Baklava

Image
  Baklav a Bake: 45 min Prep: 45 hour min Makes: 4 dozen   Syrup (may prepare day in advance)   3 cups sugar 1/2 cup honey 1 1/2 cups water 1 stick cinnamon 1/8 cup fresh lemon juice     Bring sugar and water to a boil in a small sauce pan (1.5 quarts) stirring until dissolved. Add cinnamon stick, honey and lemon juice and occasionally stir on simmer for 20 minutes. Discard cinnamon stick, cover syrup and refrigerate overnight. Bring syrup to room temperature in advance of preparing the baklav a .   Baklav a   2 pounds walnuts, finely chopped 8 ounces unsalted butter, melted 1 cup granulated sugar 2 tablespoons cinnamon 1 pound 13 by 17-inch phyllo, room temperature   In a large bowl, thoroughly mix walnuts, sugar and cinnamon. Brush the b...
Read more