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Greek Briam with Cauliflower

0 · May 16, 2019 · Kiersten · Leave a Comment

The New York Times describes briam as a Greek version of ratatouille. I’d say this is pretty accurate–I mean, it is the New York Times, after all, but I’d also add my opinion that Greek briam is even better than ratatouille.

Greek Briam with Cauliflower
Yes! I said it!

There are two major differences between Greek briam and ratatouille: one is the herbs involved and the second is the cooking method. While ratatouille relies on thyme and rosemary for flavor, briam uses parsley, oregano or marjoram.

Ratatouille typically gets simmered slowly on the stovetop and Greek briam also gets the slow cooking treatment, but instead it’s in the oven.

Greek Briam with Cauliflower
Another ingredient that sets briam apart from ratatouille is potatoes. While I love potatoes, I’m not crazy about the texture they take on in briam so instead, I substituted cauliflower. This makes the Hello Nest version of Greek briam low carb if you’re into that sort of thing.

Greek Briam with Cauliflower
Like ratatouille, this is the kind of recipe where the leftovers get better and better as they sit in the fridge. (Well, better until they go bad. You know what I mean!)

See also
Black Bean Chipotle Burgers + Tips for Grilling Homemade Veggie Burger Patties

Mix things up by serving your briam with rice, polenta or pureed white beans the first day, with crusty bread the second, and as a meal prep lunch if you have any leftover for a third day.

Greek Briam with Cauliflower

Photos by Ana Stanciu

Greek Briam with Cauliflower

Hello Veggie
Adapted from The New York Times' Greek Baked Vegetables.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Dishes
Servings 6 servings
Calories 207 kcal

Ingredients
  

  • 5 tablespoons olive oil divided
  • 2 medium red onions thinly sliced
  • 4 garlic cloves sliced
  • Salt and pepper to taste
  • 1 28-ounce can crushed tomatoes with basil
  • 1 small cauliflower broken into small florets
  • 1 medium eggplant cut into 1/4-inch thick rounds
  • 2 small zucchini cut into 1/4-inch thick rounds
  • 1 green bell pepper seeded and cut into rings
  • 1 yellow or orange bell pepper seeded and cut into rings
  • 1/4 cup chopped parsley
  • 1 teaspoon dried oregano
See also
Vegetarian Pizza-Stuffed Zucchini with Quinoa

Instructions
 

  • Preheat oven to 375ºF.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until lightly browned, about 10 minutes. Add the garlic and a pinch of salt and cook for another minute, until the garlic is fragrant. Remove from heat.
  • Grease a deep Dutch oven or large, deep baking dish with oil or cooking spray. Pour half of the crushed tomatoes into the bottom of the baking dish, then top with the cooked onions and garlic. Layer the cauliflower over the the onions; drizzle with a tablespoon of olive oil and season with salt and pepper. Repeat with the eggplant and zucchini, layering each vegetable and drizzling with a tablespoon of olive oil and seasoning with salt.
  • Pour the remaining tomato sauce over the zucchini, then layer the bell pepper rings over the sauce. Sprinkle with parsley and oregano.
  • Cover the baking dish with a lid or foil. Bake the briam for 1 1/2 hours, then press the vegetables down and bake for another 30 minutes uncovered, or until the vegetables are tender. Allow the briam to cool for 10 minutes or so before serving.
  • Ideas for serving: Serve alone as a vegetable side dish or make it a meal by serving over rice, pasta, polenta, or pureed white beans (my personal favorite). Cold leftovers are delicious spooned onto crusty bread.

Nutrition

Serving: 1/6 of recipeCalories: 207kcalCarbohydrates: 27.8gProtein: 6.5gFat: 12gSaturated Fat: 1.8gFiber: 8.7gSugar: 14g
Tried this recipe?Let us know how it was!
See also
Gluten-Free Parsnip Morning Glory Blender Muffins

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