Do people know what Briam is? I definitely did not. But leave it to Instagram to teach me everything. More often than not, my new recipe inspiration comes from all of the amazing vegan cooks I follow on IG. This particular dish was featured in a post by @superfoodsiobhan, and once revealed that it was an oven baked Greek ratatouille (thanks, Wikipedia!), I went on the hunt for recipes. I landed at a version by Jamie Oliver, that I
decoded from the British and adapted a bit as per the below. Frankly, it seems like it would be quite easy to sub in whatever veggies are on hand, so for those of you trying to figure out what to do with your CSA, this may be a good bet. Could not be happier with the results. Bring on the Briam.
The Recipe (from Jamie Oliver)
Instead of a single eggplant, I sliced up a bunch of different types of baby eggplant, because those were what looked good at the market.
Used new potatoes instead of regular ones for no good reason other than that I don’t love large potatoes and new potatoes make me happy.
Added a little extra Passata, which is apparently just strained uncooked tomatoes. Somehow I ended up with a lot of veggies, so I wanted to make sure things didn’t get too dried out.
Nixed the parsley and oregano. The first because I’m lazy and the second because I’m just not into things that taste too herby. I replaced both with tons of shakes of dried sweet basil, which is my go-to replacement green herb. It add lovely flavor to all such dishes, sans the herbiness.
I served it over polenta, but imagine this would also make an excellent side dish or could be served over sauteed tempeh or seitan quite happily.