Greek Baked Vegetables (Briam)

Amarante

Tue, Nov 16 2021, 11:50 am

I recently got Christopher Kimball's great vegetable cookbook. He was the founder of America's Test Kitchen/Cook's Illustrated but got kicked out during some corporate takeover maneuvers and founded Milk Street which has a similar type of outlook. The recipes are actually fairly simple to make but they look a bit complicated since he provides instructions on how not to make mistakes and get the best results but if you read the recipe it couldn't be any simpler than microwaving the potatoes partially and then adding all the ingredients - baking and then finishing under the broiler.

I have been cooking a lot of the dishes as sides to simple broiled or grilled proteins but I have also made a few of the more substantial dishes that work well as a veggie entree especially if paired with a nice green salad.

This was very good and the leftovers were delicious the next day - as the recipe says it can be served hot or at room temperature. I served this one with a vaguely Greek roasted fish with lemon and oregano.

Greek Baked Vegetables (Briam)

Excerpt From: Christopher Kimball - Milk Street Vegetables

START TO FINISH: 50 MINUTES
SERVINGS: 6

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera), vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summer produce—such as zucchini, tomatoes, garlic and herbs—that are the main attraction. Because potatoes take longer to cook than juicier, less starchy vegetables, we give them a head start by parcooking them in the microwave. Crumbled feta cheese scattered on after baking provides salty, briny notes that play off the sweetness of the tender, sweet vegetables. Briam is excellent warm but also is delicious at room temperature.”

2 pounds Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
2 medium zucchini (about 8 ounces each), sliced into ½-inch-thick rounds
1 medium red onion, halved and thinly sliced
4 medium garlic cloves, thinly sliced
6 ripe plum tomatoes, 4 cored and chopped, 2 cored and sliced crosswise into ¼-inch-thick rounds
1 tablespoon plus ½ teaspoon dried oregano
¼ cup plus 2 teaspoons extra-virgin olive oil, plus more to serve
Kosher salt and ground black pepper
2 ounces feta cheese, crumbled (½ cup)
¼ cup lightly packed fresh basil, torn, or 3 tablespoons chopped fresh flat-leaf parsley or dill (or a combination)

1. Heat the oven to 475°F with a rack in the middle position. In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover and microwave on high until the potatoes are just shy of tender, about 10 minutes, stirring once halfway through.

2. Pour off and discard any liquid in the bottom of the bowl. Add the zucchini, onion, garlic, the chopped tomatoes, the 1 tablespoon oregano, ¼ cup of the oil, 1½ teaspoons salt and 1 teaspoon pepper. Toss well, then distribute evenly in a 9-by-13-inch broiler-safe baking pan. Lay the tomato slices on top, spacing them evenly. Drizzle with the remaining 2 teaspoons oil, then sprinkle with the remaining ½ teaspoon oregano and ¼ teaspoon each salt and pepper. Bake until a skewer inserted into the vegetables meets no resistance, about 25 minutes.

3. Turn the oven to broil and broil until well browned, about 5 minutes. Remove from the oven and sprinkle with the feta. Let rest for about 10 minutes, then sprinkle with the basil and drizzle with additional oil.

Don’t use round tomatoes for this recipe. Because plum tomatoes are relatively dry, their juices won’t turn the dish watery as they soften during baking. Also, don’t use a glass baking dish or a baking dish that’s not broiler-safe. The vegetables are finished under the broiler to caramelize the surface, so it’s essential to use a baking vessel that can withstand the heat.”