Greek BRIAM | Greek Vegan Recipe with Zucchini and Potatoes (Roasted Vegetables Recipe)

You've heard of ratatouille. It's time to try its Greek cousin, briyam. It's roasted vegetables, Greek style, and it is absolutely delicious. Even meat lovers enjoy this meal. Come with me. Very simple recipe and like a testament to gorgeous Greek food and a great way to show off vegetables. So we're gonna start by peeling the potatoes. I first tasted briyam in Greece in 2006. I'd been visiting a couple of islands, Patmos and Kos, and we decided we were gonna eat at this small mom and pop restaurant. And after we ate our meze and all that, the owner said, hey, what do you wanna eat? So I said, surprise us. And he came out with this beautiful tray of roasted veggies kind of doused in tomato sauce. Beautiful. And that was briyam. And so ever since, I love the idea of roasting my vegetables the Greek way and making them the star of the meal. So after you peel the potatoes, you're gonna slice them thinly, quarter inch slices like so. Hi, Max. Get down. Good boy. Next, we have some zucchini. Summer squash, yellow squash will work. And again, quarter inch slices. Everything goes together on one big tray. You roast it until you've coaxed out all the sweetness and allowed the beautiful veggies to char. Don't go too large. Small or medium is good here. Okay, so in with the zucchini. And then I'm using an onion. And if I had an eggplant, I'd probably throw it in here too. The onion is just too large. I'm gonna just cut it in half and maybe go this way. But if you had a smaller onion, you would slice it the same way in rounds. And again, quarter inch slices or so. And this combination of veggies is very well known in the Mediterranean and like I said, it has different names. And now we're seasoning the veggies very simply because they're in season, they're delicious. We don't need to do a whole lot to them. So just gonna go ahead with a big dash of kosher salt and a big dash of black pepper. And then I have a good Greek combo. Dried oregano, lots of minced garlic. Oh yeah, flavor party. Rosemary, fresh parsley. And then a nice generous drizzle of some good extra virgin olive oil. Grab some of my favorite olive oil over on TheMediterraneanDish.com or site. Just hit the shop tab and you'll see all of the delicious olive oils. A nice generous drizzle though because you wanna be able to coat the veggies with the olive oil that will help them cook nicely. They will char beautifully. And olive oil will help kind of spread the seasoning. So toss, toss, toss. Be on party. We're gonna arrange it beautifully around this beautiful dish because then we can just take it out of the oven and serve it and it looks gorgeous. So a little bit of extra virgin olive oil in a nice cast iron or enamel pan. And then we're gonna go ahead and add in about half of the canned tomatoes here. No big deal. Of course, if you have tomatoes in season and you wanna use those, fresh tomatoes are always, always welcome. And you see now why we tossed them in here because there's not a good opportunity to toss them in here in the pan. So we're gonna arrange them. Adding in the onions in between the sliced veggies. So we have a couple of potatoes, couple of zucchini, onion, and you're just gonna go around the pan. There's absolutely zero problem with just tossing the veggies all on one sheet pan or tray and sticking them in the oven. They'll turn out just as good. But this here is just another beautiful presentation that would make Yaya so proud. We wanna make Yaya proud, yeah? You can see how this would be even more gorgeous with more variety of veggies like eggplant and whatnot. So definitely use the recipe just as a guide to turn any veggies you like into this beautiful Greek flavor party. My kid loves ratatouille. So I guess this is a ratatouille style situation. And really, anyone can cook. That's the whole moral of that ratatouille story, right? Or just have a little mouse on top of your head. Or just, yeah, or buy a mouse. You don't even have to buy them. I've got some in my backyard. Everything is gonna collapse a tad, okay? So if they look like they're nice and snug now, don't you worry. They're gonna char on the top some. That's your goal. When you get to the middle part, you just stick the veggies right in here, kind of in a row. Anything that's left in the pan, don't throw away. Pour this all over. Nothing goes to waste here. Arrange it. Before we stick this baby in the oven, we're gonna go ahead and add the rest of our tomatoes from a can, no big deal. Another pinch of kosher salt, just a tad here. And a drizzle of some good extra virgin olive oil. And this baby, ah, you're in for a treat. Ooh, baby, baby. Sorry, I have to do that. If you think this looks gorgeous now, wait until you see it out of the oven. So delicious. We're gonna cover it. We're gonna stick it in the oven for about 45 minutes. Come with me. Okay, let's see what's happening. Take it out and uncover it. Feel like it needs a little bit of olive oil, so we're gonna go ahead and do that. We're gonna stick it back in the oven, cook it up for another half hour until everything is so tender and charred in all the right parts. These beautiful veggies, I mean, man, they've never looked sexier. And I'm sure veggies have never tasted this delicious. Moment of truth. They are meant to be super tender. And you eat them with bread. You dip your bread in this beautiful sauce. I'll just show you. Oh my gosh. Seriously delicious. I mean, yes. Honestly, if you haven't tried brioche, it is time. Oh my goodness. Thank you. If you're into Greek flavors, definitely check out my next video. Don't forget to hit that subscribe button and follow The Mediterranean Dish here on YouTube for more delicious Mediterranean recipes. Grab the recipe for Greek brioche over on themediterraneandish.com. I will see you later. Ciao.