Briam - a vegetable casserole by Greek Family Recipes
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Briam is a delicious, easy, Greek vegetable casserole. Packed with all this natural goodness, it is the perfect weekday meal. A Mediterranean diet staple that's also vegan and contains no processed foods.
Check out the recipe and more on our website greekfamilyrecipes.com
How to make Briam - Greek Vegetable Dish
A traditonal Greek dish – Briam is a healthy, baked vegetable dish packed with flavour!
Ingredients
1 Aubergine
3 medium sized potatoes
3 medium sized courgettes
3 onions (you can use red or white onions)
4 cloves of garlic
Salt & Pepper
1 tin chopped tomatoes
Small bunch of parsley
Half a cup (125ml) olive oil
Its the perfect dish to make for any time of the year but particularly in the summer as aubergines and courgettes are at their best.
This dish is vegan, vegetarian, gluten – free, low carb and absolutely delicious!
In Greece we eat it as a main meal with (yes, you guessed it) a good chunk of feta cheese and crusty bread.
You will love it!
Briam Recipe: Greek Roasted Vegetable Casserole
We’ve got an even healthier version of traditional Greek briam (briami), a roasted vegetable casserole of sliced veggies in tomato sauce with fresh parsley. It's saucy and made for dipping plenty of chunky bread or serving alongside rice or high-protein quinoa.
Get the full recipe @ veganwithgusto.com
Ikarian Soufico - Summer Vegetable Stew from Ikaria
This Greek recipe for a summer vegetable stew is from Ikaria, the Blue Zone Greek island of longevity. It’s called soufico and in this version, from t he south side of the island, it’s basically all the summer vegetables cooked together in a skillet with extra virgin Greek olive oil and herbs. It’s a classic Ikaria longevity recipe, a plant-based, easy, delicious one-pot stew that is redolent of Greek summer. All you need are great raw ingredients, excellent extra virgin Greek olive oil, a little sea salt, thyme and dried Greek oregano, and voila, you’ll make yourself a Mediterranean diet recipe that’s satisfying and healthy.
Serves 2 to 4
½ cup extra virgin Greek olive oil, plus more, for drizzling
1 large red onion, coarsely chopped
3 garlic cloves, minced
1 medium eggplant, trimmed and cut into 1-inch cubes
1 large green bell pepper, trimmed, seeded and cut into 1-inch strips
1 large Yukon gold or other potato, peeled and cut into a ¾-inch dice
1 large zucchini, trimmed and cut into 1-inch cubes
½ cup rosé or white wine (optional) or water
1 large tomato, grated on the coarse side of a hand grater
6 – 8 fresh thyme sprigs
Sea salt to taste
1 teaspoon dried Greek oregano
2 teaspoons petimezi
Find the full recipe, here:
Greek chickpea stew | Akis Petretzikis
Greek chickpea stew | Akis Petretzikis
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Chef: Akis Petretzikis
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Greek White Bean Soup in 30 Minutes! Delicious Fasolada
Fasolada is a classic Greek white bean soup that usually takes over an hour to make. This quick, 30-minute version still has all of that Greek flavor and heartiness of the original. Make a double batch of this because it freezes beautifully.
Printable Recipe:
Ingredients
1/4-1/3 cup olive oil
3 carrots, diced
2-3 celery stalks, diced
1 onion, finely chopped
5-6 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1/4-1/2 teaspoon granulated sugar
2 (15-ounce) cans of cooked white beans: navy, Great northern, or cannellini
salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes or to taste
1 teaspoon dried oregano
6-8 cups vegetable broth or water
1/4 cup finely chopped fresh parsley
Serve with: toasted bread, olives, and feta cheese
Instructions
Place the chopped onion, celery, carrots, and garlic in a pot and add the olive oil. Season with a pinch of salt and cook over medium heat for 10-12 minutes or until the vegetables are soft and golden.
Add the crushed tomatoes and the sugar and all of the seasonings.
Drain and rinse the beans and add them to the pot.
Add enough water/broth to cover the beans by an inch and bring to a boil.
Reduce the heat to medium and cook for 15 minutes.
Taste and adjust seasonings if needed.
Add the parsley and stir.
Serve with toasted bread, feta, and olives. Enjoy!
Notes
Freezer Instructions: Once the soup has cooled completely, transfer to freezer-safe containers. Do not fill the containers more than 3/4 of the way as the soup will expand in the freezer.
Freeze up to 3 months. Thaw overnight in the refrigerator before serving and then warm through in a pot. Add some more broth or water if needed and serve.
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