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I used to make this often using a different, more time-consuming, method. Since discovering Olive Tomato’s method, I’m back to making Briam again. I do love it.

  • Ingredients (any of the following vegetables — it’s okay if you don’t have them all)
  • Potatoes, 1/2+” slices
  • Tomatoes, any kind, chopped
  • Eggplant, 2″ chopped
  • Zucchini, 1/2+” slices
  • Onion, quartered
  • Bell pepper, sliced
  • Garlic, minced
  • Oregano
  • Parsley
  • Salt and pepper
  • Tomato paste (1-2 Tbsp.)
  • Water
  • Olive oil
  • Feta cheese, crumbled

Prepare a sheet pan or other flat baking pan by rubbing with olive oil or spraying with non-stick. I used a cast-iron 9×13″ pan for what is pictured here. I’ve used two 9×13″ glass pans before. The goal is a single layer of vegetables, but since you will be covering the pan to bake it, a sheet pan may be too difficult. I’ve used the 9×13″ with great success. Preheat oven to 350 degrees F.

Into a very large bowl, place all the vegetables. Stir in the seasonings, a pinch of this and that. Dilute a tablespoon or two of tomato paste with a bit of water. Use your hands to stir it into the vegetables. Swazz olive oil over the mixture and also stir it, again, with your hands works best. Place the mixture into the baking pan, scrape the bowl. Without sprinkling the dish with water, pour in about 1/3 cup water and tip the pan to distribute. Cover and roast at 350 degrees for an hour. The vegetables should be cooked. Remove cover and roast an additional 30-45 minutes to brown them.

Remove from oven and serve warm (or let them cool down and serve at room temperature) sprinkled with Feta cheese. Serve some nice warm bread with this and it is perfection.

NOTES: you can see in the picture that I didn’t have potatoes or tomatoes. Last time I didn’t have eggplant or zucchini. It really doesn’t matter, it’s all good. One last thing, I served it with Savory Spinach and Artichoke Bread Pudding and that was a great accompaniment.

I really wish I could take good pictures. Sigh. This is a super easy and delicious dish that I make quite frequently. The recipe comes from The McCallum’s Shamrock Patch. I have started making half batches because I’m usually feeding only two.

  • Ingredients
  • Butter for pan prep (about 2 Tbsp)
  • 3-4 cups cauliflower florets
  • 3-4 cups broccoli florets
  • 4 carrots, sliced
  • 1 onion, chopped
  • 4 Tbsp. butter
  • 1/4 cup flour
  • 2 cups half-n-half
  • 2 cups shredded cheese (I usually use sharp cheddar)
  • Salt & pepper
  • 1/4 tsp. nutmeg
  • 2/3 cup grated Parmesan

Preheat oven to 450 degrees (yes, very hot). While it’s preheating, put a dab of butter into a 9×13″ baking dish, and place it into the oven so the butter melts while the oven is preheating. Start chopping the vegetables.

Remove the baking dish from the oven and swirl the butter around to try to coat the pan. Sprinkle the vegetables over the butter. I do it in layers in the order given in the ingredient list. Place the vegetables into the 450 degree oven for about 15 minutes.

While the vegetables are in the oven, make a cheese sauce by melting 4 Tbsp. butter in a medium saucepan. Over medium heat, stir in 1/4 cup flour to make a roux. Stir flour butter mixture until the flour is fully incorporated into the butter. Stir in half n half. Continue heating and stirring over medium heat until the sauce has thickened and starts to bubble. Stir in cheese, salt and pepper, and nutmeg. Remove from heat.

When the vegetables have a slight char across the top, remove from oven. Lower oven temperature to 400 degrees. Pour the cheese sauce over the vegetables. Sprinkle Parmesan evenly over the top of the cheese sauce. Return the pan to the oven and bake at 400 degrees for 25-30 minutes.

Serve warm. Yield is about 8 servings.