1cup 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)
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.
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.