Roasted summer vegetables with cheese (briami) recipe

Published August 10, 2010 1:01AM (EDT)

Serves 4 as a side dish, 2 as a main


  • 4 medium tomatoes, diced into 1-inch pieces
  • 2 zucchini, peeled and diced into 1-inch pieces
  • 1 medium onion, peeled and diced into 1-inch pieces
  • 3 medium potatoes, peeled and diced into 1-inch pieces
  • ½ head garlic, cloves smashed
  • 2-ounce Parmesan cheese, cut into 1/2-inch chunks
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • Herbs such as basil, thyme, oregano and lovage, roughly chopped
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat the oven to 425º. Line an aluminum half-sheet pan with foil and spread out vegetables and chunks of cheese. Combine olive oil and water and herbs and then pour over all. Season with salt and pepper and toss until thoroughly coated. Place in oven and roast for at least an hour, stirring every so often, just to monitor that all is cooking evenly. Your house will smell unbelievably good at this point. If your windows are open, expect neighbors to drop by. Small children will ask what you're cooking and will probably beg a sample. Pets will be driven mad by the aroma of garlic.
  2. The oil soaks up the flavorings and the water steams the vegetables. I served this over bow-tie pasta; couscous would be nice as well. If you must have protein, a white-fleshed fish simply prepared would be delicious, or maybe some leftover cold roast chicken or perhaps sausages on the grill.
  3. Leftovers, should there be any, can be turned into breakfast (or lunch or supper) hash. Just chop the vegetables a bit, cook in some water in skillet (goodness knows, there should be enough oil left over). When it is warmed through, crack an egg or two into the bubbling mixture, cover and let fry until desired doneness. You will need to plow the lower 40 after such a meal, but it will be ever so worth it.

By Lucy Mercer

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