Today I make an alternative briam! The secret of taste is due to the way vegetables are cut.

Thin slices help the flavors blend together creating a very balanced result.

You can cut the vegetables with a mandolin or if you have confidence in your abilities with a sharp knife.


  • 1 tablespoon olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 2 medium zucchinis, thinly sliced
  • 2 medium eggplants, thinly sliced
  • 2 big carrots, thinly sliced
  • 2 medium peppers, thinly sliced
  • 2 tablespoons freshly grated Parmesan
  • 2 medium tomatoes, grated
  • 1/2 onion
  • 1/2 garlic clove
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • salt & pepper


  • Preheat oven to 180C.
  • Lightly coat a round pie pan with olive oil. Set aside.
  • In a medium pan, heat olive oil. Once hot, add chopped onion, tomato and garlic and cook until soft and fragrant, for 5-7 minutes. Spread the mixture on the bottom of pan.
  • Evenly arrange the sliced vegetables on top, alternating as you go.
  • Once you get all the way around, continue layering to fill the middle until no open space remains.
  • Drizzle all over with 1 tablespoon olive oil and sprinkle with oregano, thyme, salt and pepper.
  • Cover with aluminum foil and bake covered for 30 minutes.
  • Remove aluminum foil and sprinkle with parmesan.
  • Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *