This melty jumble of Greek-inspired flavours is one of the single greatest (and easiest) ways of eating vegetables.
Crispy, delicious potatoes are tossed with summery veg like tomatoes, zucchini and herbs and baked until soft and golden, and a bright burst of lemon squeezed over for the finishing touch makes this a dish you will come back to again and again.
Briami benefits from long, slow cooking, so set aside an afternoon to let it do its thing in the oven. Yum!
Print Recipe Briami (Greek Vegetable Stew) Recipe
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Pour all the vegetables into a large baking dish.
Sprinkle over the oregano, mint, salt and pepper.
Pour over the olive oil and water and dot the pieces of lemon on top.
Bake at 150C for 3-4 hours, stirring occasionally, and giving all of the sides of the vegetables a chance to brown.
About 20 minutes before serving, add the chunks of haloumi. Bake until softened and starting to brown.