My Reviews (20)

Greek Mixed Vegetables in Tomato Sauce

This is a Greek summertime vegetable favourite, called Briam, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.
Reviews (20)

20 Dec 2009
Reviewed by: Caramela
Delicious! If you are using 1/2 cup olive oil, you don't need to add water, just cover the pan with aluminum foil. It should be done in about 1 hour or less at 400F. Serve with freshly baked bread! Thank you for the wonderful recipe!
(Review from Allrecipes USA and Canada)
03 Aug 2009
Reviewed by: EILISH40
Very pleased to see a recipe for Briam. This one is very good but a little too much oil for us (realize that you use a lot more Olive oil than we normally do). Anyway, cutting it back by a half worked just fine. Thanks for a good recipe.
(Review from Allrecipes USA and Canada)
04 Aug 2009
Reviewed by: aliceanthem
I made this for a crowd, and everyone LOVED it! There was not one speck of leftovers, and everyone wanted the recipe. It was so easy to make and tasted so great. Thanks for this recipe, it will remain a staple in my kitchen!
(Review from Allrecipes USA and Canada)
20 Jul 2010
Reviewed by: BRG
Simple, healthy and delicious! I usually don't go for mint, but it really works here. The capers are also key.
(Review from Allrecipes USA and Canada)
10 Dec 2011
Reviewed by: pomplemousse
I really liked this but bf didn't--not a surprise, since he doesn't really like tangy sauces. I also subbed a few different veggies in here but it didn't really change the overall flavor. Very easy, if a number of steps. If you like capers and vinegar you will really like this. thanks for the recipe!
(Review from Allrecipes USA and Canada)
01 Jan 2012
Reviewed by: Laura V.
Loved this dish. Great flavor change and quick way to use up veggies. I added red potatoes.
(Review from Allrecipes USA and Canada)
16 Sep 2011
Reviewed by: crimson buckeye
Excellent! Great way to use up zucchini and eggplant at the end of the growing season. I will make this again and again.
(Review from Allrecipes USA and Canada)
23 Mar 2011
Reviewed by: Julie W
I was looking for a Greek sauce to go over baked meatballs that had feta and dill in them, so I adapted this and it was delicious! I only had fresh mint handy (snipped it off the new plant on my windowsill) so used a lesser amount of dried other herbs. Accidentally forgot the garlic and parsley, but dried parsley doesn't have a lot of flavor anyway. I only used 1 Tbsp capers, and used 2 cups of canned tomato sauce instead of the fresh tomatoes to make it quicker. Definitely a keeper!
(Review from Allrecipes USA and Canada)
29 Apr 2012
Reviewed by: Nancy
This was the first time I have cooked using eggplant or okra and we all enjoyed this dish. Will make again
(Review from Allrecipes USA and Canada)
27 Aug 2011
Reviewed by: HeatherLilly
Good, but it took longer to cook than stated. Or maybe I should have sliced my potatoes and eggplant thinner - I did about 1/4 - 1/2 inch.
(Review from Allrecipes USA and Canada)


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