The famous Greek Briam is a feast of the Greek vegetable garden in a pan. A composition of deliciousness from different vegetables! The French call it Ratatouille and it is one of the classic French recipes made famous around the world by Disney children’s movie “Ratatouille”, starring Remy, a mouse who cooks and serves this amazing recipe proving that everyone can cook! (if you haven’t seen it, I suggest you should do).

This Briam / Ratatouille that I am giving you here is the classic veggie recipe that I ‘ve learned from my grandmother and my mother and the only thing I changed or say borrowed from the French ratatouille is the cutting of the vegetables into relatively thin slices and the placing them in the pan alternately, which makes it look particularly beautiful, keep their shape.

At the same time, this method is also very convenient for serving, as everyone will definitely get some of all the vegetables!

The French Ratatouille comes from Provence and contains summer vegetables, such as eggplant, zucchini, potato, bell pepper, green pepper, tomato, etc. It is usually made in the pot, like Greek turlou, but personally I prefer its other version, baked in the oven.

Only seasonal vegetables and herbs along with extra virgin olive oil will go into the pan and it will become a feast of colors with amazing taste.

Of course there are many variations you can make, e.g. grate parmesan or feta cheese into the sauce. You can accompany it with grated feta cheese, but my most favorite accompaniment is with strained Greek yogurt. Each palate has its own choice, so choose what is more suitable for you.


Yields6 ServingsDifficultyBeginner

Prep Time20 minsCook Time40 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 2 medium eggplants
 2 medium zucchinis
 2 large potatoes
 2 large carrots
 1 red pepper
 1 green pepper
 2 medium onions
 3 gloves garlic
 salt
 freshly ground pepper
 2 tbsp parsley chopped
 1 tbsp fresh oregano chopped or half the amount for dried oregano
 2 tbsp fresh spearmint chopped (optional) or half the amount for dried
 2 tbsp fresh basil chopped (optional) or half the amount for dried
 ½ cup οlive oil or more (see tips)
 2 cups grated fresh tomato
 1 tbsp grated fresh tomato

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Cut the eggplant into slices smaller than 1 cm (tip: your pinkie finger is about 1 centimeter) and place them in a basin with water and salt to de-bitter.

2

While the eggplants are in the water and salt, cut the rest of the vegetables into slices. That is, zucchini, potatoes, carrots, peppers, onions and garlic. As soon as we finish cutting the vegetables, drain the eggplants well.

3

Turn on our oven to 180°C/350°F with air to preheat.

4

Place the slices from the vegetables one next to the other alternately, standing up in the baking pan.

5

If there are leftover vegetables, we shove them here and there, between the others, covering the whole baking pan and season with salt and pepper.

6

Then pour over the grated tomato and oil. Sprinkle with the chopped (or dry) herbs and sugar.

7

Bake at 180°C/350°F at fan mode for about 40 minutes.

8

Leave it out of the oven for about 15 minutes before serving.

Ingredients

 2 medium eggplants
 2 medium zucchinis
 2 large potatoes
 2 large carrots
 1 red pepper
 1 green pepper
 2 medium onions
 3 gloves garlic
 salt
 freshly ground pepper
 2 tbsp parsley chopped
 1 tbsp fresh oregano chopped or half the amount for dried oregano
 2 tbsp fresh spearmint chopped (optional) or half the amount for dried
 2 tbsp fresh basil chopped (optional) or half the amount for dried
 ½ cup οlive oil or more (see tips)
 2 cups grated fresh tomato
 1 tbsp grated fresh tomato

Directions

1

Cut the eggplant into slices smaller than 1 cm (tip: your pinkie finger is about 1 centimeter) and place them in a basin with water and salt to de-bitter.

2

While the eggplants are in the water and salt, cut the rest of the vegetables into slices. That is, zucchini, potatoes, carrots, peppers, onions and garlic. As soon as we finish cutting the vegetables, drain the eggplants well.

3

Turn on our oven to 180°C/350°F with air to preheat.

4

Place the slices from the vegetables one next to the other alternately, standing up in the baking pan.

5

If there are leftover vegetables, we shove them here and there, between the others, covering the whole baking pan and season with salt and pepper.

6

Then pour over the grated tomato and oil. Sprinkle with the chopped (or dry) herbs and sugar.

7

Bake at 180°C/350°F at fan mode for about 40 minutes.

8

Leave it out of the oven for about 15 minutes before serving.

Vegan, Naturally Gluten Free Greek Briam (veggie medley) / French Ratatouille
  • For a more presentable dish, it would be good if the slices were the same size in both thickness and diameter. When choosing vegetables, try to have them all more or less the same width. Of course it can also be done with different widths of vegetables and that why I am showing it to you.
  • We serve the Briam / Ratatouille warm, but on very hot summer days it is pleasantly eaten cold.
  • Accompany it with goat cheese or grated feta and for hot days, I recommend strained Greek yogurt.
  • If you want, you can cook the Briam / Ratatouille in the pot as well, as long as you have a wide enough pot and on a very low heat so that the textures of the vegetables are not damaged.
  • The French Ratatouille recipe calls for the sauce underneath the vegetables. I like it better on top so that spreads better in the vegetables and gives them more flavor.
  • A little trick I apply to vegetables is to always put slice of garlic next to the eggplant for more flavor and also I put the potato between the zucchini and onion so that the potato collects the liquids from these vegetables.
  • Put olive oil according to how you are used to eating. My mom would put half the quantity of that oil I’m giving you and my mother-in-law triples that quantity.

Good Luck and Bon Appétit!!!

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