Briami, greek roasted vegetables
Roast
Roasting
On the hottest day of the year, when it's 100+ degrees in the shade of the mimosa and the briami is in the oven, my house smells like heaven - garlic, onion, tomato and basil heaven. The smell is divine, but the best part is (naturally) eating the roasty, toasty tomatoes and vegetables, Parmesan bits and herbs. The tomatoes roast and concentrate and mingle with the oil to create a kind of sauce for the other vegetables. <br /> <br /> <br />This dish has many fans and I think it’s because of the combination of potatoes and fresh tomatoes, taken interplanetary with melted cheese and herbs. I use basil, but you could also employ oregano and thyme, and other tomato-friendly herbs from the garden. I'm a fan of lovage, when I can find it, which some describe as having a celery kind of taste. <br /> <br />The recipe is adapted from my friend Evelyn who lives in Athens, Greece, and publishes her recipes at Recipezaar. She uses Greek cheeses like kefalograviera or myzithra, but recommends Parmesan as a substitute. <br />
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