Briam - Baked Vegetables in Olive Oil (Island of Ikaria-Greece)

My Ikarian Briam Adventure

As a busy professional, I don't always have the time for elaborate cooking. But, sometimes, a simple dish can be the most rewarding. That's where my love affair with Briam began, on the breathtaking island of Ikaria, Greece. The aroma of herbs and roasted vegetables wafted from a seaside taverna, beckoning us in. We sat overlooking the Aegean Sea, enjoying the freshest, most flavourful Briam either of us had ever experienced. The simplicity of the dish belied its profound deliciousness. It was a perfect blend of earthy vegetables, fragrant herbs, and the rich taste of olive oil – a true testament to the Ikarian philosophy of living a long and healthy life.

The secret, I learned, isn't some complicated technique, but rather a few subtle nuances. The woman who prepared the briam shared her wisdom, correcting three crucial mistakes I'd been making. Firstly, I was cutting the vegetables too thinly, resulting in mushy, overcooked results. Secondly, my baking time was too short; those vegetables needed more time in the oven to truly develop their flavour and tender texture. And finally, I hadn't been using nearly enough dill. The Ikarian version bursts with its bright, fresh flavour. These small adjustments transformed my briam from adequate to utterly unforgettable.

Briam isn't just a recipe; it's a way of life. On Ikaria, where longevity is celebrated, this dish embodies the essence of the Mediterranean diet: fresh, locally sourced ingredients, simple preparation, and a generous pour of olive oil. It is a reflection of the island's spirit, one that values simplicity, community, and the joy of shared meals. After this experience, I've made a conscious effort to slow down, to savor the process of cooking, and to truly appreciate the simple pleasures that life has to offer. Briam is more than just a collection of roasted vegetables; it's a journey, a story, and a delicious invitation to experience a simpler, healthier way of life, one bite at a time.

The ingredients are incredibly basic – potatoes, eggplant, zucchini, peppers, onions, tomatoes, a generous amount of fresh dill, and of course, extra virgin olive oil. The process is equally straightforward, yet demands patience. The long, slow baking allows the vegetables to meld together beautifully, creating a symphony of flavors and textures. The result is a dish that is both hearty and wholesome, a testament to the beauty of unfussy cooking.

Making briam has become a regular part of my routine. It's a perfect weeknight meal, easily adaptable to whatever vegetables are in season. I often find myself daydreaming about the breathtaking view from the Ikarian taverna, the warmth of the sun on my skin, and the taste of that incredible briam. It's a reminder that sometimes, the most profound experiences come from the simplest of pleasures, a philosophy that permeates every aspect of the Ikarian way of life and, thankfully, now permeates my kitchen too.

This simple dish has become more than just a recipe; it's a connection to a culture, a place, and a healthier, more mindful approach to living. And it's a recipe I happily share with everyone I know. Enjoy your own culinary journey with Briam.

Step-by-step

• Preheat your oven to 350°F (175°C).
• Wash and chop all vegetables into large, thick pieces. Avoid cutting them too thinly.
• In a large bowl, combine the potatoes, eggplant, zucchini, peppers, onions, and tomatoes.
• Drizzle generously with 1/2 cup of extra virgin olive oil.
• Add the chopped dill and salt.
• Toss everything together to coat evenly.
• Spread the vegetables in a single layer in a large baking dish.
• Bake for approximately 1.5 - 2 hours, or until the vegetables are tender and slightly browned.
• Optional: During the last 15 minutes of baking, crumble feta cheese over the top.
• Remove from the oven and let cool slightly before serving.