Question on Evelyn's Briami - would it work for a pot luck @ work where it has to hold?

M

music-city-missy

Well-known member
We are having a Thanksgiving 'dinner' tomorrow at 3. So I would make it tonight and refrigerate and the put in a crockpot (has a hold feature) and hold it until 3. I coule bring to temp quickly on either high or low setting then move to hold to keep from cooking too much more.

Thoughs? Anyone done this?

 
I think it woudl be fine, even more yummy since it all gets soft and melds together with the juices.

I eat my leftovers for several days and it seems to get better with re-heating. I would maybe make the initial baking time a little less so the veggies don't get too very soft on the next day of re-heating. It will make the whole room smell wonderful!

 
I've eaten it hot, cold and lukewarm. Delicious any way you serve it. I've kept it

in the oven covered for hours on low.
Still delicious!

 
Yup, I agree with both Ang and Cyn- I've made it many times and eaten it for days. Delicious.

 
Wow...I can SO not speak English this morning. Marianne, try a small batch

first in a smaller pan to confirm you like it. It's a winner, but I have been known to burn batches when I wasn't paying attention.

 
Here you go aajay...REC: Evelyn's Briami

* Exported from MasterCook *

Briami (Greek Oven-Roasted Vegetables)

Recipe By :by evelyn/athens
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method

5 large zucchini -- washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes -- peeled and cut crosswise into 1/4 inch thick slices
3 garlic cloves -- sliced thin (3 to 4)
1 large onion -- peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes -- peeled and quartered
1/4 lb hard cheese -- cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint -- minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

Preheat oven to 420 degrees F.
Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.
This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.

Ev's note : A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Briami-small batch

Recipe By :evelyn/athens
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method2 small russet potato -- sliced
1 1/2 medium zucchini -- sliced
2 small bermuda onion -- quartered
4 cloves garlic -- sliced
6 cherry tomatoes -- halved
1/2 yellow bell pepper -- sliced
1/8 cup extra virgin olive oil

Place all veggies in a large roasting pan. Add the oil and season with salt and pepper, and Italian seasoning, or seasoning you desire. Mix well and roast in a 420 degree oven for about 1 1/2 hours, stirring occassionally to roast all the veggies.

- - - - - - - - - - - - - - - - - - -http://eat.at/swap/forum20/29_Evelyns_Briami

 
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