Greek Briami

Greek Briami

Greek Briami

There comes a point in late August when I start to get a little itchy for Fall. I love the sun and the long days, but I am ready for cool nights and comfy sweaters. I’m over air conditioning, bathing suits, and grilled meats. But there is one thing that could convince me to stay eternally in late summer: the veggies.  

There is no better time of year for produce than at this very moment. At the farmer’s market last weekend, I spent $40 on 3 different tomato varieties, pickling cucumbers (more to come on that), zucchini, onions, basil and garlic. I got home and laid all of my beautiful babies out on the counter to just marvel in awe of their freshness (these are likely the moments where Ryan finds me the most insane).

The ripeness of the veggies makes them very low maintenance. Eating them raw is just as good (if not better) than any convoluted recipe you might be inclined to tackle. However, a little olive oil and kosher salt never hurts. That's where briami comes in. 

We actually had no clue what briami was before we did a quick google search for a "lazy side using bomb ass veggies". Turns out that it's a vegetarian dish served in Greece, when zucchini is growing beyond what anyone can keep up with. Briami is really the perfect combination of summer fresh and fall comfort. If food like this is what I can expect, maybe summer can stay. 


| Hillary

potato tomato zucchini
greek dinner

Greek Briami 

Adapted via Food52

Yield - Serves 8 as a side dish


4 medium tomatoes, diced into 1-inch pieces

2 zucchini, peeled and diced into 1-inch pieces

1 medium onion, peeled and diced into 1-inch pieces

2 medium potatoes, peeled and diced into 1-inch pieces

1/2 head garlic, cloves smashed

2 ounces Parmesan cheese, cut into 1-inch chunks

1/2 cup extra virgin olive oil

1/4 cup water

handful herbs (we used basil, but anything would work!)

Kosher salt and freshly ground pepper to taste

Preheat the oven to 425º. Line an aluminum half-sheet pan with foil and spread out vegetables and cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for up to an hour, stirring every so often, just to monitor that all is cooking evenly.

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