During fasting periods, the Orthodox faithful abstain from foods that are derived from animals with blood. This includes beef, poultry and many types of fish. Also restricted are eggs and dairy products. Strict adherence also limits the consumption of olive oil and wine. While it can be daunting to plan meals excluding these ingredients, it doesn't mean that you can't enjoy a wide variety of tasty and delicious dishes.
Briam is a traditional Greek recipe for mixed roasted vegetables or let me rephrase. This Greek Briam recipe is with no doubt the most delicious mixed roasted vegatables you have ever tried!
- 1 kg ripe tomatoes, peeled and sliced (35 oz.)
- 1/2 kg potatoes, sliced (18 oz.)
- 1/2 kg aubergines, sliced (18 oz.)
- 1/2 kg courgette, sliced (18 oz.)
- 3/4 of a cup olive oil
- 1 red onion, sliced
- 2 cloves of garlic, finely chopped
- 2 tbsps chopped parsley
- salt and freshly ground pepper
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.