Briam Baked Summer Vegetable Casserole Recipe

You won’t believe how easy it is to transform simple veggies into a heavenly, comforting casserole that feels like a warm hug on a plate with this recipe!

I adore making dishes that extol the lively tastes of the Mediterranean, and Briam is a prime case in point. This baked summer vegetable casserole marries the nutty flavor of thinly sliced potatoes, zucchini, and eggplant with pureed tomatoes and extra virgin olive oil.

It’s wholesome, nourishing, and topped with fresh parsley and oregano for an appetizing herbal note. And for added creaminess, I think crumbled feta makes an excellent finishing touch.

Ingredients

• Potatoes: Rich in carbohydrates for energy, and a source of dietary fiber.
• Zucchinis: Low in calories, high in vitamin C and antioxidants, aids digestion.
• Eggplants: Abundant in fiber and antioxidants, supports heart health.
• Tomatoes: High in lycopene and vitamin C, provides a tangy sweetness.
• Olive Oil: Heart-healthy monounsaturated fats; enhances flavor and texture.
• Garlic: Adds a pungent flavor, contains anti-inflammatory properties.

Ingredient Quantities

• 2 medium potatoes, thinly sliced
• 2 medium zucchinis, thinly sliced
• 2 medium eggplants, thinly sliced
• 1 large red onion, sliced
• 3 cloves garlic, minced
• 4 ripe tomatoes, puréed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup water
• Crumbled feta cheese, optional for serving

How to Make this

1. Set your oven to an initial temperature of 375°F (190°C).

2. In a big baking dish, start to layer the sliced vegetables: layer number one, the potatoes; layer number two, the zucchinis; layer number three, the eggplants; and layer number four, the red onion.

3. Evenly sprinkle the minced garlic over the layers of vegetables.

4. In a bowl, combine the tomatoes that have been puréed with olive oil, fresh parsley, dried oregano, salt, and pepper. Stir thoroughly to mix well.

5. Evenly spread the tomato mixture over the vegetables in the baking dish.

6. Pour the 1/2 cup of water around the edges of the dish to guarantee that cooking is even and the dish retains the necessary moisture.

7. Enclose the baking dish with foil, making sure to seal all edges tightly.

8. Place in the oven that has been warmed to 450 degrees. Bake for about 45 minutes in the oven that has been warmed to 450 degrees.

9. Take off the foil and bake for another 30 minutes. By then, the vegetables should be tender, and the top should be lightly browned.

10. Take out from the oven, let cool a bit, and dish up with crumbled feta cheese if you like. Enjoy!

Equipment Needed

1. Oven
2. Large baking dish
3. Knife
4. Cutting board
5. Bowl
6. Spoon (for stirring)
7. Measuring cups
8. Aluminum foil

FAQ

• Can I use other vegetables in this recipe?Indeed, the casserole can be personalized with vegetables such as bell peppers or carrots. Just be sure to slice them thinly so they cook evenly.
• What is the best way to purée the tomatoes?Just put the tomatoes in a food processor or blender and blend them until they are smooth. If you’re looking for a shortcut, use a box grater to grate the tomatoes. That’s a quick method that gets you to the same delicious end.
• Is it necessary to peel the vegetables?No, it’s not necessary. The skin provides additional texture and nutrition, but you can remove it if you prefer.
• Can I prepare this dish in advance?Certainly! The casserole can be put together a day in advance, then refrigerated. It can be baked when you’re ready to serve it.
• How do I know when the briam is done baking?The top should be slightly crisp and golden brown, and the vegetables should be tender. This usually takes about 45-60 minutes.
• Can I make this dish vegan?Certainly! Just leave out the feta cheese for an entirely vegan dish. The olive oil and herbs impart tons of flavor.
• How do I store leftovers?Keep any remaining food in a sealed container in the refrigerator for no more than 3 days. Reheat in the oven or microwave before serving.

Briam Baked Summer Vegetable Casserole Recipe Substitutions and Variations

Medium potatoes can be replaced with sweet potatoes for a sweeter flavor.
If you prefer a variety of summer squash, swap out zucchinis for yellow squash.
Use bell peppers, instead of eggplants, for a different texture and taste.
In the absence of fresh tomatoes, you may use canned crushed tomatoes instead of puréed ripe tomatoes.
To make it dairy-free, use nutritional yeast instead of feta cheese for a cheesy flavor.

Pro Tips

1. Pre-Salt the Eggplants Before layering, sprinkle a little salt on the eggplant slices and let them sit for about 15-20 minutes. This will help draw out any bitterness and excess moisture. Rinse the slices and pat them dry before using.

2. Use a Mandoline for Even Slicing For consistency in cooking and a visually appealing dish, use a mandoline slicer to achieve uniform slices of vegetables. This ensures that they cook evenly and makes the final presentation more attractive.

3. Infuse the Olive Oil To add an extra depth of flavor, consider infusing the olive oil with additional herbs such as thyme or rosemary. Warm the olive oil gently with a sprig of your chosen herb, then let it cool and use as instructed in the recipe.

4. Broil for a Crispy Top After baking, if you prefer a crispier top, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.

5. Add Fresh Herbs at the End Garnish with extra fresh parsley or even some fresh basil just before serving. The fresh herbs will brighten the flavors and add an aromatic touch to the dish.