Vegetable Briam


  • 3-­4 zucchini, sliced 1/4 inch thick
  • 2 Red and Green bell peppers, seeds removed, sliced 1/4 inch thick
  • 3 onions, julienne
  • 6 cloves garlic, sliced
  • 3 large tomatoes, diced (about 1 to 1.5 pounds)
  • 1 tbsp tomato paste
  • 1 cup dry red wine
  • 1⁄4 cup red wine vinegar
  • 1 tbsp fresh thyme
  • 3 variety eggplants, sliced round 1/4 inch thick
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp oregano


Vegetable Briam or otherwise Tourlou, meaning mix together, is a end of summer baked vegetable dish that is delicious with a sweet tangy taste.


Cut all the vegetables round about 1⁄2 inch thick. You start by sauteing the onion, the garlic in 1⁄4 cup olive oil using a large skillet. In a separate skillet add the rest of olive oil and when it gets hot you sautee each of the vegetable separate, turning on both sides. Lay some paper towels in a tray and let the vegetables rest and by doing that you also remove some of the excess oil. In the meanwhile and while your vegetables are getting cooked, add the rest of the ingredients in the onion garlic mixture and simmer for 3­-4 minutes to reduce and marry all the flavors together. In a baking pan start to layer the vegetables and in between each layer sprinkle a little feta cheese. Pour onion and garlic sauce on top and sprinkle more feta cheese. Bake in the oven for 20 minutes and enjoy!


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