Name: oil free Briam: roasted veggie casserole
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Greek
Ingredients: 5 medium potatoes, scrubbed and sliced (about 5 cups); 2 medium onions, skins removed, cut in half and sliced into half moons; 2 zucchini (courgette), sliced; 4 medium carrots, peeled and sliced (about 2 cups); 2 green bell peppers, de-seeded and sliced thick or cut into chunks; 1 stalk celery, finely diced (1/2 cup); 4-5 cloves garlic, minced; 4 cups diced fresh tomatoes (5-6 medium tomatoes); 4 cups tomato sauce (tomato passata) (about 31 ounces or 2 - 500 gm cans); 1 cup chopped fresh flat-leaf parsley (more for garnish is desired); 2 heaping Tbsp. dried oregano; 1 tsp. salt; 1-2 Tbsp. Ouzo (2 tsp. dried tarragon is a good substitute)

oil free Briam: roasted veggie casserole

Briam with roasted potatoes, carrots, onions, green peppers, zucchinni and tomatoes with fresh parsley in red pot shot overhead.

Print Recipe

Oil free Briam: roasted veggie casserole is healthy, plant-based magic that is as easy as it is delicious. Grab the big dish, fire up the oven, add our secret ingredient and bake to perfection.

Author: Denise
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Yield: 8-10 large servings 1x
Category: Main Courses
Cuisine: Greek

Ingredients

Units Scale

5 medium potatoes, scrubbed and sliced (about 5 cups)
2 medium onions, skins removed, cut in half and sliced into half moons
2 zucchini (courgette), sliced
4 medium carrots, peeled and sliced (about 2 cups)
2 green bell peppers, de-seeded and sliced thick or cut into chunks
1 stalk celery, finely diced (1/2 cup)
4-5 cloves garlic, minced
4 cups diced fresh tomatoes (5-6 medium tomatoes)
4 cups tomato sauce (tomato passata) (about 31 ounces or 2 - 500 gm cans)
1 cup chopped fresh flat-leaf parsley (more for garnish is desired)
2 heaping Tbsp. dried oregano
1 tsp. salt
1-2 Tbsp. Ouzo (2 tsp. dried tarragon is a good substitute)

Instructions

Preheat the oven to 400⁰F (200⁰ C).
Prepare the potatoes (I prefer not to peel them, but that’s your call), onions, zucchini (courgette), green peppers, carrots and any other vegetables you might be using. Pile half into your casserole dish.
Dice the tomatoes and put them in a medium bowl, add the tomato sauce, garlic, celery, chopped parsley (reserve a bit to put on the top layer if desired) and oregano. Finally, add the Ouzo or 1 tsp. dried tarragon (you can add another teaspoon if you want more anise flavor). Mix well.
Add half the sauce to the casserole dish.
Add another layer of vegetables, (reserve a few for the top to get crispy), add the remaining sauce. Add the rest of the veggies and finish with a bit of chopped parsley.
Cover the dish and place it in the middle of the oven.
Bake for at least 2 hours. After the first hour, check to ensure it isn’t getting too dry by inserting a spoon or knife to the bottom of the dish. Add water if needed. Keep baking and check after 30 minutes. If you want to crisp up the top layer of vegetables, remove the lid and bake for the final 30 minutes.

Notes

Adjust the amounts of vegetables according to the size of your casserole dish. I made mine in a round, 10 inch by 4 inch, stove to oven pot. I’ve also made this in two smaller casserole dishes, so if you end up with too many vegetables, just make another dish.
You can reheat Briam in the original pot you cooked it in. You may want to add ½ cup of water to keep it moist. It also be reheated in the microwave on individual plates.
There are a few additional herbs you may want to consider as a change-up. Fresh, or a bit of dried dill or thyme compliments the dish as does a tablespoon or two of fresh mint.

Keywords: oil free Briam: roasted veggie casserole

Find it online: https://veganwithgusto.com/oil-free-briam-roasted-veggie-casserole/