Briammi (vegetables confit with garlic and olive oil)

Briammi (vegetables confit with garlic and olive oil)

Serves : 8-10
Prep time : 20 min
Cook time : 2 hours


  • 2 of each: yellow, orange and red bell peppers, in wedges
  • 1 eggplant, in 1/2 inch thick rings
  • 2 medium size zucchinis, in 1/2 inch thick rings
  • 1 large Vidalia onion, in 1/2 inch thick slices
  • 6 Italian tomatoes, in halves
  • 12 garlic cloves, whole*
  • Sea salt
  • Fresh ground black pepper
  • 60 ml (1/4 cup) mint, finely chopped
  • 1 branch of rosemary
  • 190 ml (3/4 cup) extra virgin olive oil


— Preheat oven to 180 ˚C (350 ˚F).

— Place all vegetables in a large bowl and season generously with salt and pepper. Add mint and rosemary and place in a baking dish. Drizzle with olive oil and bake on the centre rack of the oven for 2 hours. Toss the vegetables from time to time so that all are well confit. 

NOTE — This dish means conviviality. Briammi, fresh crusty bread, a good bottle of wine, a few friends and some Greek music for ambiance… What a joy!

* Favor fresh garlic when using it whole.