A creation with spring flavor, with lots of color and above all, delicious. Easy and ideal for the Great Lent. You of course depending on your preferences you can enrich briam with seasonal vegetables. My mom used in the briam sliced artichokes, tomatoes and colorful peppers and rinsed the briam with 2 shots of ouzo for more aromatic flavor.
Mr. Chrysikopoulos gave us his version in a very delicious briam.
Briam
By Christos Chrisikopoulos executive chef professor of the culinary school Etoile, Athens
Ingredients
500 gr potatoes cut into rings
500 gr eggplant flasks sliced into rings
500 gr zucchini cut into rings
500 gr dry onions sliced into rings
200 gr carrots
4 large ripe tomatoes, grated
Sea salt
Freshly ground pepper
150 ml olive oil
Half bunch parsley, finely chopped
4 bay leaves
2 cloves garlic, sliced without the green sprouts
Fresh thyme
How to prepare
In a large baking pan put all our vegetables and after we mix with your hand, add salt, freshly ground pepper and pour all over the tomatoes, olive oil and sprinkle with thyme.
In various sides of the pan ‘hide’ the bay leaves and garlic.
Finally pour a glass of warm water.
Cover the pan with a wet baking sheet.
Bake in a well preheated oven at 190 oC for 50 minutes.
10 minutes before the end remove the baking sheet, for the briam to get some color and sprinkle with parsley.
Remove from the oven and let cool.
Serve in dishes.
At the top of each dish if we put a bay leaf
