Mediterranean briam ADVERTISEMENT Professional chef and consultant, Abhay Sabharwal, shares his simple, Greek-style briam recipe using roasted vegetables that is a healthy, vegan, textbook Mediterranean diet dish that can work well as a main course. “The dish typically includes zucchini, potatoes, onions and tomatoes. Except for the tomatoes, you can add or subtract the ingredients based on the availability, it is veggies layered with blended tomatoes,” he shares.
>> 100g potatoes (peeled and thinly sliced) >> 100g green or yellow zucchini (thinly sliced) >> 1 onion (sliced into roundels and separated into rings) >> 1 eggplant, sliced thinly >> 4 to 5 tomatoes (cut into large pieces) >> 4 to 5 garlic and cloves (finely chopped) >> 1 tsp dry thyme/oregano or mixed herbs >> 1 tbsp basil leaves (finely shredded) >> Fresh parsley for garnish >> 2 tablespoons, black olives, sliced >> Salt and black pepper (to taste) >> Extra virgin olive oil Preheat the oven to 180oC. Till then, blend the cut tomatoes, basil, half of the garlic, a tablespoon of olive oil, salt, and pepper until smooth. Mix all the vegetables with dry herbs, balance half of the chopped garlic and a little olive oil, salt and pepper.
In a baking dish, add the blended tomato sauce. Arrange the vegetable slices sideways, alternating between zucchini, potatoes, eggplant, and onions. If you have any of the extra olive oil and garlic mixture left in the mixing bowl, pour it over the veggies, then top with the remaini.