Sunstone Briam with a Hearty Chickpea Foundation
A classic Greek vegetable roast, re-imagined. This version preserves the iconic, sun-baked appearance of traditional Briam while introducing a robust chickpea and tomato foundation, transforming it into a complete, deeply flavorful, and nutritionally balanced main course that is fully compliant with the heart-healthy Mediterranean Diet.
Servings 8
Calories 292kcal
Equipment
- Large mixing bowl
- 12-inch oven-safe skillet or 9x13-inch baking dish
- Aluminum foil
- Cutting board
- Chef's knife
Ingredients
- 1 1/2 lbs approx. 680g Yukon Gold potatoes, scrubbed and sliced into 1/8-inch rounds
- 1 1/2 lbs approx. 680g zucchini, trimmed and sliced into 1/4-inch rounds
- 1 large red onion approx. 300g, halved and thinly sliced
- 1 large red bell pepper approx. 200g, cored and thinly sliced
- 1/3 cup 80 mL plus 2 tbsp (30 mL) high-quality extra virgin olive oil, divided
- 6 cloves garlic finely minced
- 1 28-oz / 794g can no-salt-added diced tomatoes, undrained
- 1 15-oz / 425g can no-salt-added chickpeas, rinsed and drained
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 lemon for juice
Instructions
- Stage 1: Aromatic Sauce Creation : Preheat your oven to 425°F (220°C) with a rack in the center position. In your oven-safe skillet or baking dish, combine the undrained diced tomatoes, rinsed chickpeas, 2 tablespoons of extra virgin olive oil, half of the minced garlic (3 cloves), the smoked paprika, 21 tsp of the sea salt, and 41 tsp of black pepper. Stir until thoroughly combined and spread evenly to form the base layer.
- Stage 2: Vegetable Conditioning : In the large mixing bowl, combine the sliced potatoes, zucchini, red onion, and red bell pepper. Add the remaining 21 tsp of sea salt and toss gently. Allow the vegetables to sit for 10 minutes; this will draw out a small amount of moisture and help them season from within.
- Stage 3: Herb and Oil Infusion : Do not drain the vegetables. To the mixing bowl, add the remaining 31 cup of extra virgin olive oil, the remaining minced garlic, the dried oregano, the remaining 41 tsp of black pepper, and all the chopped parsley and mint. Use your hands to gently toss everything together, ensuring each vegetable slice is lightly coated in the oil and herb mixture.
- Stage 4: Architectural Assembly : Artfully arrange the seasoned vegetables over the chickpea-tomato base in your skillet. Create concentric, overlapping circles, alternating between potato, zucchini, onion, and bell pepper until the dish is full. This tight packing ensures the vegetables hold their shape and cook evenly. Pour any residual oil and herb mixture from the bowl over the top.
- Stage 5: High-Heat Steam Roast : Cover the skillet tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes. The foil traps steam, ensuring the potatoes become tender without drying out.
- Stage 6: Final Caramelization and Finishing : Carefully remove the foil from the skillet. Return the dish to the oven, uncovered, and continue to roast for another 35-40 minutes. The vegetables should be deeply tender, and the edges should be beautifully browned and caramelized. Let the Briam rest for 10 minutes before serving. Just before bringing it to the table, squeeze the juice of one fresh lemon over the top for a bright, vibrant finish.
Notes
- Visual Consistency: For the signature look, slicing the potatoes and zucchini to their specified thicknesses is key. A mandoline can be a great tool for this if you have one.
- Make it a Feast: While this dish is a complete meal, it pairs wonderfully with a simple green salad with a light vinaigrette. For a more substantial meal, serve with a side of whole-grain crusty bread for soaking up the delicious tomato juices.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve by the next day. Reheat gently in a 350°F (175°C) oven until warmed through.
Nutrition Facts
Per serving- Calories: 292 kcal
- Total Fat: 13.8 g
- Saturated Fat: 1.9 g
- Sodium: 310 mg
- Total Carbohydrates: 34.4 g
- Dietary Fiber: 6.9 g
- Total Sugars: 8.5 g (all intrinsic)
- Added Sugars: 0 g
- Protein: 6 g