Briam - Greek Vegetable Slow-Cooked Stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 412.9
- Total Fat: 26.1 g
- Cholesterol: 0.0 mg
- Sodium: 30.7 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 5.1 g
- Protein: 6.3 g
View full nutritional breakdown of Briam - Greek Vegetable Slow-Cooked Stew calories by ingredient
Introduction
Delicious Greek vegetable stew - yes, there's stacks of olive oil in it but it's the Meditteranean diet! Delicious Greek vegetable stew - yes, there's stacks of olive oil in it but it's the Meditteranean diet!Number of Servings: 4
Ingredients
-
550g potatoes, unpeeled
125g zucchini, sliced
275 eggplant, diced
Half a yellow pepper
Whole green pepper
4 cloves of garlic
272g ripe fresh tomatoes
50g canned tomatoes
500ml veg stock
100ml olive oil
15g fresh dill
15g fresh lemon thyme
Tips
You can alter the proportions of stock to oil for a lower calorie version but the original Greek version has a lot of olive oil so I always make the authentic one.
You can omit the pepper completely if you like. Some recipes don't call for it. You can use red and orange peppers instead.
Directions
Prepare all veg and place into a large ovenproof dish.
Chop all herbs as small as possible and stir in.
Add the stock and the olive oil. If you're playing around with the quantities, the general rule is that the total liquid should come about halfway up the dish. The veg will shrink down a lot during the cooking process so you don't want to end up with loads of liquid.
Stir thoroughly so all veg has at least a little liquid on it and all the herbs are stirred through.
Cook in the oven at 180 degrees Centigrade for about 2 hours. Once the veg is squishy, it's done.
Stir occasionally to avoid the veg on top becoming too crispy. You should keep rotating it so that all the veg has its turn in the liquid. However, be careful when stirring not to break up the veg - it should all still be pretty whole when you dish up.
The photo I've uploaded is pre-cooking and where I used red pepper and parsley - I forgot to take a photo of this particular version.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.
Chop all herbs as small as possible and stir in.
Add the stock and the olive oil. If you're playing around with the quantities, the general rule is that the total liquid should come about halfway up the dish. The veg will shrink down a lot during the cooking process so you don't want to end up with loads of liquid.
Stir thoroughly so all veg has at least a little liquid on it and all the herbs are stirred through.
Cook in the oven at 180 degrees Centigrade for about 2 hours. Once the veg is squishy, it's done.
Stir occasionally to avoid the veg on top becoming too crispy. You should keep rotating it so that all the veg has its turn in the liquid. However, be careful when stirring not to break up the veg - it should all still be pretty whole when you dish up.
The photo I've uploaded is pre-cooking and where I used red pepper and parsley - I forgot to take a photo of this particular version.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EMSR2D2.