(upbeat music) - Briam is a simple Greek dish that celebrates the wide
variety of summer produce. And today, Becky's gonna
show us how it's made. - This is such a great dish,
vegetables as a main course, - I love it.
- They get soft and tender, they soak up lots of olive oil, their flavor gets concentrated. It's really a lovely dish, so I'm looking forward
to showing it to you. We're gonna start with some veggie prep. I have a pound of Yukon gold potatoes. I'm gonna cut them a quarter inch thick. So a pound of potatoes. Then I have one onion,
I'm gonna cut it in half, and then I'll slice it
through the root end. So we'll put our onions here. Next up is a bell pepper, a green one. They have a little bit of bitterness, which is really nice with the olive oil and the sweetness of the tomatoes. - That bitterness kind
of has grassy overtones that I find really appealing. - I'm into them. So I cut my pepper in half, I'm gonna pull out the
ribs and seeds here. So I'll just cut them like this. For the peppers, I want
about two inch match sticks. Next up we have zucchini and we want a total of
12 ounces of zucchini. We want these little small
ones for this recipe. The smaller ones have fewer seeds, so you get more of that yummy flesh. And again, quarter inch. And lastly, we want a pound
and a half of tomatoes, that's about three nice
round tomatoes here. And this is best with really
good farmer's market tomatoes, but I've made it with
supermarket tomatoes. And honestly, it turns out really well with supermarket tomatoes too. You just don't wanna use plum
tomatoes for this recipe, they're a little bit too dry. And now we're ready to assemble the dish. So we have our pound of Yukon golds, and there's really no particular way that the veggies should
be sliced or layered, but this is just how we decided to do it, we're gonna make a nice
sturdy base with the potatoes. So a third of a cup of olive oil. And this is the time to
get out the good stuff, so use really nice olive oil here, you wanna taste that
fruitiness, the grassiness, it's one of the primary
flavorings in the dish. Three garlic cloves minced up, and a half teaspoon salt. And now we'll add half of our onions. There's half of the onions, and now I'm going to add half
teaspoon of dried oregano and a half teaspoon of black pepper. Now we'll add our bell pepper. And I like building all
these beautiful layers, all the different colors. - [Julia] Yeah. - Now the rest of our onion. Now I have three sliced garlic cloves, a little different type
of garlic essence there, we had the minced ones that
were mixed in with potatoes. - [Julia] The potatoes and
the olive oil on the base. - Yep.
- It's almost treating the garlic like its own little vegetable. - Yeah, exactly. So there's our garlic. More oregano, this is a half a teaspoon. Every piece of veggie is
gonna be just perfect. And then of quarter teaspoon of salt. - [Julia] I love how you
season each layer of vegetable with sort of a repeating flavor, so that the whole thing will
come together in the end. - Yeah, that's it, every little piece is gonna be just right. That was a quarter teaspoon
of pepper that I just put on. Here goes our zucchini,
that was 12 ounces. And let's add our tomatoes. - [Julia] Oh, oh, oh, so
everything gets basted in that glorious tomato juice. - All right, kinda layer these on top, sort of shingle them a little bit. That looks pretty good to me. - It looks great.
- Yeah. All right. So now I'm gonna hit it with another third of a cup of olive oil. And I know it's a lot of olive oil, but that's what this dish is all about. We want the veggies to soak
up all that delicious flavor. And then half teaspoon of salt, 'cause we want these tomatoes
to be beautifully seasoned, of course. And a quarter teaspoon of pepper. And that's all it takes. I mean, for the amount of
work required for this dish, you get a huge payoff. - [Julia] Oh, I Love it. - Yeah. I'm a really big fan of this dish. Okay, so I'm going to cover
this with a sheet of foil. When we didn't do that, the tomatoes dried out
a little bit on top, and we don't want that to happen, we wanna preserve all
their beautiful juices. Seal the sides, but I'm
gonna leave the ends open. So this is going into a 400
degree oven for 30 minutes. Then I'll take off the foil, and then I'll let it go for
another 40 to 50 minutes until everything is
really nice and tender. - Ooh, sounds delicious.
- Yeah. - Take our recipes and
reviews wherever you go with the America's Test
Kitchen mobile app. - [Julia] Fail proof recipes, unbiased equipment reviews, how to videos, and a vibrant community
of like-minded home cooks. - [Bridget] With smart
searching and handy tools, you'll have everything you need to create the most amazing meals. - [Julia] Download the
America's Test Kitchen mobile app today. (upbeat music) - All right, it's been
80 minutes, let's see. - Oh.
- Woo. I like what I see. - [Julia] Me too. - Everything's bubbling
in that amazing olive oil. - Oh, I know, look at that. It is scorching hot, huh? - Yeah, so, so good. The tomatoes have collapsed, they started to brown a
little bit at the edges. I'm just gonna poke in
with my pairing knife here. I wanna make sure the potatoes
are tender and they are. They're meltingly soft. Ooh. - Ooh, I'm excited to taste this. - Me too. We're gonna let it cool for 20 minutes. You could also serve this at
complete room temperature, you could serve it chilled even, it's kind of anything goes. - I Like that.
- Yeah. So we'll come back in 20
minutes and we'll give it a try. - [Julia] Okay. - All right, it's been cooling
for 20 minutes and now... - This looks amazing, Becky. - Yeah, I'm really looking
forward to digging in here. I'm gonna add a quarter
cup of parsley on top. - [Julia] Oh, a nice fresh
hit of something green. - [Becky] Yeah. All right, can I serve you? - [Julia] Yes, oh, look at that. - [Becky] Ooh, the veggies soaked up all the beautiful olive oil. - [Julia] It's like a self-made sauce. - [Becky] Yes, exactly. All right, I got us some really
nice bread to go with it, 'cause we have to soak
up all that olive oil. - [Julia] Yum. - [Becky] And then a great feta cheese is also traditional to serve with this. - [Julia] Oh. - [Becky] I'm also gonna give you a little more of this olive oil. - Oh, hello.
- There you go. All right. - Hmm - Hmm. - The potatoes soaked up
all those various flavors that they were basted with, but it still tastes
pretty clean and fresh. - [Becky] Yeah, you taste the
oregano, you taste the garlic. - Nothing's overpowering. No, it's just a nice melding of flavors. - Yeah, everything's meltingly tender. - [Julia] Oh, and the bread,
little bread and feta mixed in. - [Becky] Oh my gosh, this
is my perfect meal, Julia. - [Julia] I agree with you. - [Becky] Yeah. - Oh, hello. With the feta, it just changed
everything, it's magical. I like the added potatoes, I like the onions going in there
raw with the green peppers, and it's a bit more rustic. - Yeah, and it's so simple and it's just taking advantage of all this beautiful summer produce, and making something, a
gorgeous meal out of it. - This is fantastic, thank you, Becky. - [Becky] You're welcome. - If you wanna make this
lovely, simple Greek dish. Start by slicing all of the
vegetables a quarter inch thick, season the layers with
salt, dried oregano, and good olive oil. And cook it for 80 minutes, removing the foil partway through. From America's Test Kitchen, a simple but stunning recipe for Briam. You can get this recipe
and all the recipes from this season, along with select episodes
and our product reviews at our website,
americastestkitchen.com/tv. This is killer. - I know.
- I'm in love with this. We hope you enjoyed this video as much as we enjoyed making it. - Don't forget to hit that like button and subscribe to our channel. - And if you're ready to take your cooking to the next level, head over to americastestkitchen.com and get a free all
access trial membership. - While you're there, you can sign up for our
free email newsletters and download our app. - [Julia] with unlimited access to over 14,000 of our test kitchen recipes and 8,000 product reviews, you'll have everything you
need to cook and learn. - So I ask, what are you waiting for? - Let's make something great together.
