Briam is one of the most famous dishes of Greek cuisine. Depending on the region of Greece, this vegetable casserole consisting of zucchini, potatoes and eggplant has many variants. Even on our site there are two recipes for its preparation. Today we will add another one that definitely surprised us. We ate briam prepared this way in Paleochora in one of our favorite family traditional taverns this year. What makes this briam different from other recipes is the fact that there are no eggplants in the composition. This slight difference affects the taste. In this case the saying that less is more works ;-) So far this recipe has become our favorite.
Compared to other versions, this is probably the simplest version to prepare, which does not mean, however, that it is less time consuming. Unfortunately, this dish is not light because briam must spend enough time in the oven. We highly recommend trying this recipe.
1. Cut zucchini and peeled potatoes into thin slices. We rub the tomatoes on a grater with thick eyes, rejecting the skin.
2. Transfer zucchini and potatoes into a deep and large ovenproof dish or deep pan. Salt with sea salt, sprinkle with oregano and pour olive oil generously. Mix everything thoroughly, add crumbled feta cheese and mix again. Finally, pour the evenly grated tomatoes over the vegetables and finally some more oil.
3. Briam bake uncovered at 150 degrees for about 2 hours. If you notice that the vegetables are starting to roast too much during baking, you can lower the temperature slightly.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Fasolakia is an absolutely genius Greek way to prepare green string beans. Slowly stewed along with tomatoes and onions, later sprinkled with fresh parsley leaves is another fantastic vegetarian dish taken from the Greek cuisine that is often hosted on our table during the summer season.
Depending on the region, its preparation and components differ slightly. That is why today we provide a recipe for a slightly more complex version of this delicious vegetable casserole. You will need a little more ingredients to make it, which will be layered in different layers