Loaded with tender, slow-roasted vegetables, rich olive oil, and a golden, bubbly layer of feta cheese, this traditional vegetable stew is pure Mediterranean magic.
Ingredients
- Eggplants (Aubergines): 1.3 lb | 600 g
- Potatoes: 1.3 lb | 600 g
- Tomatoes: 1.5 lb | 700 g
- Bell peppers: 1.1 lb | 500 g
- Zucchini (Courgettes): 1.1 lb | 500 g
- Feta cheese: 10.5 oz | 300 g
- Yellow onion: 4 oz | 120 g
- Garlic: 4 cloves
- Olive oil: 1/3 cup | 80 ml
- Fresh cilantro (Coriander): 1 oz | 30 g
- Fresh parsley: 1 oz | 30 g
- Bay leaves: 2 pcs
- Dried thyme: 1 tsp
- Italian seasoning: 1 tsp
- Salt: 1 tsp
- Ground black pepper: 1 tsp
Step-by-Step Instructions
- Prep the Vegetables: Cut all the vegetables into relatively large, uniform slices.
- Season & Toss: Place all the vegetables into a baking pan, drizzle with olive oil, add salt, ground pepper, and Italian seasoning/herbs. Toss everything thoroughly to combine.
- First Bake (Covered): Cover the baking pan tightly with aluminum foil. Bake in a preheated oven at 350°F | 180°C for 50 minutes.
- Second Bake (Uncovered): Remove the foil, scatter pieces of feta cheese or brynza evenly across the top, and return to the oven to bake for another 10 minutes until golden and bubbly.
- Serve: Let the Briam cool slightly before serving, garnish with freshly chopped cilantro and parsley, and enjoy!