This briam dish is the Greek equivalent of the French Ratatouille. My grandma used to make it from fresh vegetables from her garden when I visited as a child.
Lately, as the weather keeps warming up I am craving vegetables. Summer vegetables.
There is just something so magical about them. Vibrant colours, tantalizing aromas and a variety of shapes and textures.
I prefer buying my produce at the farmers market. I always find the freshest ingredients for a fraction of the price. Although, to be honest, I mostly go there to connect with the people that grow my food and to show them my support. I feel that most people do not appreciate their work and belittle them in so many ways. Which is wrong on every level.
Back to the food.
This dish is very easy to make but the quality of your produce will dramatically alter the end result. That being said, if you make it once and don’t love it; please give it another chance. It will not fail you.
Even the material of your dish can affect the taste so choose wisely.
Or do as I do and just experiment!
- 3 potatoes sliced thick
- 2 big zucchinis
- 2 medium aubergines
- 4-5 banana peppers
- 2-3 garlic cloves, peeled
- Dried Oregano
- Salt and Pepper
- 1 cup water
- 2-3 medium sized tomatoes optional
- 8 tbsn olive oil
- Feta cheese optional
- Wash and dry potatoes, zucchinis, aubergines and peppers. Peel potatoes and aubergines. Slice all vegetables. Make sure they all have the same thickness so they cook evenly.
- Place all ingredients in a big bowl. Add salt and pepper and drizzle with olive oil. Mix, using your hands until covered.
- Preheat oven at 220C (430F).
- Oil a casserole dish using olive oil and spread the vegetables in an even layer. Add garlic, oregano, water, tomatoes and feta if using. Bake uncovered for 30-40 min.
Want to remember this? Pin this Briam Casserole to your favorite Pinterest Board!