Books, Food, Link Ups

What’s On Your Plate: Greek Baked Vegetables (Briam)

Retirement Reflections

Recently I joined another book club (I know, I know!) This one is focused on reading, reviewing and preparing-sharing one recipe each month or so (depending on our schedules).

Cookbook Confidential is led by Bernadette from New Classic Recipes. Each month, book club members read the same cookbook. We then each prepare one of the recipes, share it and include a review of the book. To keep it easy (and affordable), the cookbooks chosen are ones that are readily available from our public libraries. For February, we began with Chris Kimball’s Milk Street Tuesday Night’s Mediterranean.

Reviews will be posted on Bernadette’s website beginning February 18. For my official review, I made the Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu). Please drop by Bernadette’s towards the end of the month to check out that recipe and cookbook review, as well as the recipes and reviews of other members.

From this book, I also (unofficially) made the Briam. Briam takes basic vegetables — potatoes, zucchini, red onion — and roasts them with fresh garlic, oregano and basil. As with the Sardinian Soup, I love that this recipe predominantly calls for fresh ingredients.

Milk Street says this recipe will take 50 minutes from start to finish. With my husband and I working side by side, it took us just over an hour. Although 30 minutes was for roasting, I steadily did other prep during this time.

The final result literally burst with fresh flavours and was totally worth the time and effort!

Although it wasn’t called for in the recipe, and isn’t exactly Mediterranean, we did Vancouver Islandize this dish by adding fresh local salmon on top. It was a perfect addition.

Would we make this recipe again? Absolutely!! Although next time we might add some black olives and a couple slices of lemon as well to see what that would be like. We would definitely continue to add the salmon.

Have you discovered (or rediscovered) any great cookbooks recently? What’s been on your plate?

You are invited to the Inlinkz link party!

Click here to enter
https://fresh.inlinkz.com/js/widget/load.js?id=c0efdbe6b4add43dd7ef

Published by Retirement Reflections

Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.

96 thoughts on “What’s On Your Plate: Greek Baked Vegetables (Briam)”

  2. Hi Donna we always have our mediterranean vegetables cooked this way. They make for a colourful, delicious and easy meal. I’m looking forward to the new Book Club although I can’t get the Milk Street book so have opted to use the Amazon offer of a sample and I’ll choose a recipe from there. Thanks for hosting #WOYP and like you and Richard, Mike and I enjoy cooking together xx

    Liked by 1 person

    Reply

    1. Hi, Sue – You are far ahead of me. I have roasted vegetables numerous times before but never quite like this Although the full dish took longer from start to finish than I am used to for roasted veggies, it was totally worth it. I am delighted to be members together in Cookbook Confidential. I look forward to our adventures ahead!

      Like

      Reply

  3. It all looks colourful and delicious Donna – ticking off ‘eating the rainbow’ and I love the idea of adding the salmon to make it even more special. Good on you both for diving in with all that cutting and prepping. We don’t cook together – we take it in turns and it gives one of us the night off – as I’m not a great lover of cooking, I like not having to think about it a couple of nights a week!

    Liked by 1 person

    Reply

    1. Hi, Leanne – It took years and years before I realized that Richard could cook (and very well at that). He is a great secret keeper. Although I still usually do most of our cooking, and he does the full kitchen clean up, his knife skills are fabulous. He is happiest with being asked to chop, told pricely what is needed, and not having to think about cooking further. Since I hate chopping, this is a win-win for us! 😀

      Liked by 1 person

      Reply
  4. Pingback: Cherry-ish the little things #WOYP – Deb's World

  5. This looks brilliant Donna, full of flavour and colour and I too love the salmon on top! So healthy and looks like you both had fun cooking together. Your new bookclub sounds perfect for you! Thanks for having us to share what’s on our plates 🙂

    Like

    Reply

    1. Hi, Jill – As always, your kind and generous comment made me smile. I even passed my computer over to Richard so he could read what your wrote. Athough he also smiled, he said that he is happy to be in the background, but draws the line at Youtube! 😀

      Liked by 1 person

      Reply

  7. Hi Donna, once again you have presented a dish that we make quite often. Our version includes chopped eggplant. And, we sprinkle the Feta on at the end so the broiler heats it through. I like your idea of adding olives and lemon and the salmon definitely makes it a complete meal on one tray.

    Our other option for roasted veggies is a combination of brussels sprouts, carrots, potatoes, and red onion tossed in olive oil and sea salt. A little sprinkle of bacon bits or crispy pancetta adds some flavor.

    Liked by 1 person

    Reply

    1. Thanks, Suzanne – Your suggestions sound fabulous. I will definitely give them a try. Until now, my roasted vegetables predominantly consisted of a combination of broccoli, cauliflower, baby carrots, mini bell peppers and cherry tomatoes — all lightly coated with olive oil, salt, pepper, and perhaps a pinch of garlic and lemon if I was feeling wild and crazy. I look forward to exploring the endless possibilities that roasted vegetables have to offer.

      Liked by 1 person

      Reply

  8. You work together so well. My husband and I do not cook well together unless he is grilling. I don’t grill so I’m not a back seat driver. I just love roasted veggies. They are hard to beat and I also love simple and easy cleanup. Looks like you hit all of this with your recipe!

    Liked by 1 person

    Reply

    1. Hi, Kate – Although Richard is a much better cook than he ever lets on, he prefers to do the kitchen clean up. When cooking, he is happiest to do a simple grilling or chopping (with explicit instructions so that he does not need to think). SInce I hate chopping, grilling and kitchen clean up but like the rest of the cooking steps, this is a great win-win for us!

      Liked by 2 people

      Reply

  11. What a fun twist on doing a book club with a cookbook! I am always a little hesitant trying new recipes because I hate to put the time and effort in if they do not turn out well, Ah, but if someone else has tried it and recommends it, I am in! The Briam look delicious and healthy. I will definitely make it. Thank you.

    Liked by 1 person

    Reply

  12. Such a nice way to spend time with your partner – preparing food. I love roasted veg, a favorite being root vegetables with balsamic vinegar & oil & seasoning. I find chopping vegetables to be very meditative & often do this kind of cooking on Sat mornings while listening to my favorite radio programs on CKUA (Wide Cut Country & Dirty Windshield). The last “old” recipe I pulled out was Cold Rice Salad with (you guessed it!) rice & peas, celery, shrimp w/ a soya sauce based dressing from The Clarke Family Cookbook. A friend was culling her cookbooks & offered me this 530+ page cookbook (no relation to either of us!) filled with tried & true recipes. It’s my go-to cookbook awa the Jean Pare series of cookbooks, Company’s Coming; again, tried & true recipes. Jean Pare was from the Vermilion area not far from where I live & passed away in Dec at the age of 95. I get inspiration for menu items from cooking programs & magazines. I also look to the old Kraft What’s Cooking magazines for seasonal inspiration.

    Like

    Reply

    1. Hi, Mona – You had me at Wide Cut Country & Dirty Windshield! Of course, I had to look them up! I could see how they would make great company on a Saturday morning in the kitchen.
      Cold Rice Salad sounds like something I would quite like. I look forward to giving it a try!

      Like

      Reply

    1. Hi, Dawn – We used 4 medium cloves of garlic thinly sliced. We added the zucchini, onion, garlic, chopped tomatoes, 1 tbl oregano, ¼ cup oil, ½ tbl salt and 1 tsp pepper. We tossed them well, then distributed evenly in a broiler-safe baking pan. We layed the tomato slices on top and then drizzled with the remaining 2 tsp oil, then sprinkle with the remaining ½ tsp oregano and ¼ tsp each salt and pepper. I’d definitely do it that same way again. Hope this helps

      Liked by 1 person

      Reply

  14. I just love this recipe book and can’t decide which recipe to try first. So many choices for vegetarian recipes and all look so good. I think this one would be a perfect side dish for a Christmas/Thanksgiving/Easter dinner or for a barbecue.

    Liked by 1 person

    Reply

    1. Hi, Darlene – I whole-heartedly agree! Tuesday Night Mediterranean has great choices for vegetarian recipes. It also has many recipes (like the Sardinian Herb Soup) that can easily be tweaked into being vegetarian.
      Absolutely – the briam would make a great side dish for a holiday dinner, bbq or for anytime that you had an hour to spare for prep and cooking.

      Liked by 1 person

      Reply

    1. Hi, Janis – I roasted the salmon separately but then just popped the whole piece ontop of the veggies just before serving them (I served it as exactly as shown in the photo above). The salmon was so light and tender that it started to fall apart instantly which actually helped us just grab whatever piece we wanted with our veggies.

      Liked by 1 person

      Reply

  23. Oh, how I’d ❤️ to find soup mixes w/o salt, sugar, or msg here in the US. You seem to have the best food over there in BC! Have fun in Barbados & do send lots of piccies! xoxo

    Like

    Reply

      1. Was just looking at their web site & resolving to call tomorrow to ask about shipping… the soup, not meself. 🤣 Visiting sounds wonderful, & I’ve got the latest version ID so crossing border’s not a prob… Might take you up on your gracious invite, but also might wait for warmer weather. 🥶 Wouldn’t ya know my ankle-length puffer coat’s hiding somewhere in storage right now. Grrrrrr… Brrrrr…. 🤣

        Liked by 1 person

      2. Good luck with Ed’s Soups. They are very accommodating – so if it’s doable – I am sure that they would be happy to help. A warm weather visit would be lovely. Too bad about the puffer coating hiding in storage. It could come in very handy right now.

        Like

  26. The Briam looks amazing, Donna. Good array of vegetables and very colourful. Meals that are quick to make and that are nutrious and tasty, and home cooked, are always the best. Love that you and your husband make a good team in the kitchen – and you both look like you enjoy cooking! I haven’t discovered any new recipes recently, more like I am sticking with my usual cooking menu at the moment and looking for new cuisines to cook 😊

    Like

    Reply

  27. That dish looks amazing and anytime you want to repeat it when I am in the neighbourhood 😉, would be fine with me!!! I’ll even help with the chopping…what am I saying…you will assign me ALL the chopping 🤣.

    Deb

    Liked by 1 person

    Reply

  28. Donna, you outdid yourself. This way of preparing vegetables is so delicious and looks so pretty. The addition of the salmon makes it a wonderful meal. Thanks for that great idea.

    Like

    Reply

  29. Hi Donna, I love Greek food, and predominantly fresh vegetables is a bonus. I can see why you and Richard look so vibrant and healthy.😀 Always a fan of salmon. Great photos and an inspiring post! 💕

    Like

    Reply

  30. Hi Donna – wow another book club, but I know you will rise to the challenge! Also, a cookbook book club sounds like a nice switch and in tune with your interests in cooking and trying new recipes. You know, I’m a big salmon lover, so salmon on anything will lure me in 😉 Thanks for sharing!

    Like

    Reply

    1. Hi, Barb – Thank you for your kind words and for your faith in me. Yes, five bookclubs is a lot! D They are all quite different and don’t have steep time commitments. I’ll am happy to give it a try and see how it goes. I will keep you posted!

      Liked by 1 person

      Reply
  31. Pingback: happy cake – Touring My Backyard

  32. Looks lovely … and I’m meaning the cute couple cooking together 😉
    Funny thing about Briam. I never heard of this dish before last summer when I had it at Roar in Tofino where they cook it over a raw fire. It was so good I made it at home too (in the oven). Yours look delish and the salmon is a great addition.

    Like

    Reply

  33. One of my favourite cookbooks is the Whitewater series out of Nelson BC. I make a lot of their stuff. Also, Feast is a good Canadian book. I scour them regularly for new recipes to try.

    Like

    Reply
  34. Pingback: Baby, It’s Cold Outside – The Sandy Chronicles

  35. People tell me they like Moosewood and There She Glows. I like Jamie Oliver. I don’t like Company’s Coming. Every recipe seems the same.
    Is this the most exciting post you have made? I mean since you finished the Camino.

    Like

    Reply

  36. Hi, Ann – Thanks for dropping by. Moosewood and How She Glows are both on our Cookbook BookClub Roster and will be reviewed in April and May (respectively) followed by Nothing Fancy (Alison Roman). Let the adventures continue! 😀 I’ll keep you posted.

    Like

    Reply
  37. Pingback: This week’s small pleasures #321 – Thistles and Kiwis

  38. Donna, what a fabulous idea for a book club / bake! Bernadette is inspired when she created this and wow, I love the look of your dish here. As a vegetarian, this would be perfect for me (minus the salmon!) and it’s fun to see you and your husband enjoying yourselves as you prepare the evening meal! Happy Cooking & Dining!

    btw. Sorry for calling you the wrong name in your comment on my last post – I’ve corrected it now and thank you for popping over to read and chat! xx

    Like

    Reply

  39. Those vegetables look divine, Donna! I love a good Greek salad, but haven’t tried this style of baked vegetables. I think it’s time I did!

    Like

    Reply
  40. Pingback: How did you find your blogging community? – Deb's World

  41. I often roast vegetables as opposed to steaming – seems to alter the flavour. With a bit of olive oil, a splash of balsamic, salt, pepper, herbs etc – some fresh some not. You’re verrrry lucky to have an abundance of salmon in Vancouver Donna. I think we farm it here. It tastes different. But I often buy trout wood smoked rashers – expensive but not as expensive as salmon. And for Christmas, a tradition of roast smoked salmon – a lovely large one!

    Like

    Reply

    1. Hi, Susan – I’ve had steamed vegetables made by others that have tasted great. But everytime that I steam them, they are either too soft or too hard. Every. Single. Time. Roasting works out way better for me. I love your Chirstmas tradition of smoked salmon. My mouth is already watering!

      Liked by 1 person

      Reply

  42. Wow, that does look yummy. Lucky that your hubby helped you or you would still be cutting up vegetables! I love the idea of salmon on top. I bet you get delicious fresh salmon where you live. 🙂 I’m linking this post to my next post about the Dickens challenge along with your comment on my first post. Hope that’s ok! 🙂

    Like

    Reply
  43. Pingback: #DickensChallenge Novella #4 – The Battle of Life – Marsha Ingrao – Always Write

  44. I came across this cookbook recently while browsing my online library – what fun! and so colourful!

    In response to your question: I recently went back to browse through an old favourite: James Morton’s “Brilliant Bread”, which was the book which got me going with breadbaking. I regularly use his recipe for dinner rolls, but haven’t flipped through the pages for a while. It’s very exciting to get inspired by a recipe I haven’t made before: in my case, a Seeded Sour.

    Like

    Reply

  45. This looks delicious! I found your blog through Bernadette’s New Classic Recipe. You’re cooking up some great food. I think the salmon was a smart edition to these roasted vegetables.

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s