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Baked Mediterranean Vegetables with Crispy Chickpeas (Vegan Variation of Briam) - photo 1
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Baked Mediterranean Vegetables with Crispy Chickpeas (Vegan Variation of Briam)

Pikantne Vegan dishes Main Dishes European cuisine 90 min Medium 14 wyświetleń ~36.63 PLN - (0)
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Description

This is a vegan and original interpretation of Greek briam — a composition of seasonal vegetables roasted in an aromatic marinade of olive oil, lemon, and a balsamic touch, served with a crunchy chickpea topping and fresh parsley. The dish combines the softness of roasted potatoes and eggplant with the light sweetness of zucchini and bell pepper, as well as the distinct, smoky aroma of smoked paprika. It looks impressive: golden edges of the vegetables, a glossy sauce, and green accents of parsley. Great as a main dish for a family dinner, a warm lunch for work, or as a shared dish during a vegan dinner. It can be served with sourdough bread, plant-based yogurt, or grains. The recipe is beginner-friendly — I describe each step, tools, and signs that the process is going well in detail.

Składniki (18)

Servings:
4
  • Potatoes 4 szt.
  • Eggplant 1.1 szt.
  • Zucchini 1.2 szt.
  • Red bell pepper 1.1 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Tomatoes 2.7 szt.
  • Olive oil 60 ml
  • Lemon juice 30 ml
  • Chickpeas (cooked, drained) 240 g
  • Balsamic vinegar 15 ml
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • smoked paprika (sweet) 1.5 łyżeczki
  • ✨ Opcjonalne
  • Kalamata olives 50 g
  • Pine nuts 30 g
💰 Szacowany koszt dania: ~36.63 PLN (9.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Prepare a large baking dish measuring about 30x22 cm or a cast-iron pot. Line the tray with baking paper if you are concerned about burning the bottom. Lay out all the vegetables and tools: a cutting board, a sharp knife, a peeler, bowls.

Use a large, stable cutting board and a sharp kitchen knife. A 30x22 cm baking dish will allow the vegetables to cook evenly; if you are using a smaller one, reduce the thickness of the potato slices. A common mistake: a dish that is too small causes prolonged stewing instead of baking.
2

Wash the potatoes, peel them (optionally leave the skin on for texture), and slice them into 4-5 mm thick rounds. The slices should be even to ensure they bake evenly. Arrange them to check immediately if the thickness is consistent.

Ingredients: Potatoes
Use a vegetable peeler and a chef's knife. If you don't have a measuring tool, measure the slices against an average coin (about 4-5 mm). Slices that are too thick will increase the baking time.
3

Cut the eggplant into irregular pieces (cubes or slices about 2 cm thick). Sprinkle them evenly with a teaspoon of salt and set aside in a colander for 15 minutes — the salt will draw out some of the bitterness and moisture. After 15 minutes, rinse briefly under cold water and dry with a paper towel, pressing to remove excess moisture.

Ingredients: Eggplant, Salt
For salting, use coarse kitchen salt. If you skip the salting, the eggplant may absorb a lot of oil or have a slightly bitter taste. Dry thoroughly, otherwise the marinade will become diluted.
4

Cut the zucchini in half lengthwise, then slice it diagonally into pieces about 5 mm thick. Remove the seeds from the bell pepper and cut it into strips about 1-1.5 cm wide. Peel the onion and slice it into wedges, finely chop the garlic or press it through a garlic press.

Ingredients: Zucchini, Red bell pepper, Onion, Garlic
Use a sharp knife and try to keep a similar thickness for the slices of zucchini and bell pepper so that everything bakes evenly. If you prefer a milder garlic flavor, you can lightly crush it and remove it later.

Marinade

5

In a large bowl, combine olive oil, lemon juice, and balsamic vinegar. Add smoked paprika, oregano, a teaspoon of salt (leave 2 g for seasoning after baking), and pepper. Mix with a fork or whisk until you achieve a uniform emulsion.

Ingredients: Olive oil, Lemon juice, Balsamic vinegar, smoked paprika (sweet), Dried oregano, Salt, Black pepper
Use a large bowl or a jar with a lid (you can mix well by shaking). The emulsion doesn't have to be perfect, but the ingredients should be evenly distributed.

Assembly before baking

6

Add all the prepared vegetables to the bowl with the marinade: potato slices, dried pieces of eggplant, zucchini, bell pepper, onion, chopped garlic, and 120 g of drained chickpeas (set aside the remaining 120 g for garnish). Gently but thoroughly mix by hand or with a large spoon, ensuring each piece is coated in the marinade. Transfer the vegetables to the baking dish, spreading them out in a single, not too thick layer — leave some space between the pieces for air to circulate and allow for caramelization.

Ingredients: Potatoes, Eggplant, Zucchini, Red bell pepper, Onion, Garlic, Chickpeas (cooked, drained), Olive oil, Lemon juice, Balsamic vinegar, smoked paprika (sweet), Dried oregano, Salt, Black pepper
Use kitchen gloves if you don't want greasy sleeves, and a large spoon. Make sure the potatoes do not form too thick a pile — otherwise, they won't bake evenly.

Baking

7

Cover the dish with aluminum foil or a lid and place it in the preheated oven. Bake for 30 minutes covered at 200°C. After 30 minutes, carefully remove the foil (watch out for steam), gently stir the vegetables with a large spoon (turn the potato slices and mix the browned edges), spread them evenly and drizzle with an additional 1-2 tablespoons of oil if the vegetables look dry.

Ingredients: Olive oil
Use kitchen gloves to remove; the steam can be hot. Stir to avoid sticking — it's best to use a wide silicone spatula. If the potatoes are still very hard after removing the foil, bake for another 10-15 minutes.
9

After mixing from step 7, return the dish to the oven uncovered and bake for another 20-25 minutes, until the edges of the vegetables are deeply golden and the potatoes are soft (check by inserting a knife or toothpick into the thickest slice — it should go in easily). If you prefer more browned edges, use the convection function or grill for the last 3-5 minutes, making sure nothing burns.

Ingredients: Potatoes, Eggplant, Zucchini, Red bell pepper, Onion, Tomatoes, Olive oil
The test for the softness of the potatoes is the most reliable way to assess readiness. If you are using a convection oven, reduce the baking time by about 5-10 minutes and watch for caramelization.

Chickpea Crumble

8

Meanwhile, prepare the crispy topping: pat dry the reserved 120 g of chickpeas with a paper towel. Heat 15 g of oil (1 tablespoon) in a small skillet, add the chickpeas and 1/2 teaspoon of smoked paprika and a pinch of salt. Fry over medium heat for 8-12 minutes, shaking the pan often, until the chickpeas turn golden and crispy. After frying, transfer to a paper towel to drain excess fat — they will harden and become crunchier as they cool.

Ingredients: Chickpeas (cooked, drained), Olive oil, smoked paprika (sweet), Salt
Use a non-stick pan with a diameter of 20-24 cm. Do not leave the pan — the chickpeas can burn quickly. If you want a quicker version, spread the chickpeas on a baking sheet and bake for 12-15 minutes at 200°C.

Assembly and serving

10

Remove the dish from the oven. Drizzle the vegetables with a bit of balsamic vinegar and season with the remaining salt to taste, if desired. Gently mix in the chopped parsley (reserve some for garnish, if you like). Evenly sprinkle the crispy chickpeas on top. If using, scatter the Kalamata olives and toasted pine nuts on top for a contrast in textures.

Ingredients: Balsamic vinegar, Parsley, Chickpeas (cooked, drained), Kalamata olives, Pine nuts, Salt, Black pepper
Use kitchen tongs or a large spoon to gently mix — the vegetables are hot and may break apart. Additionally, you can add Kalamata olives and toasted pine nuts to enhance the flavor and texture.
11

Serve the dish hot directly from the dish or transfer it to a platter. You can serve it with bread, millet, or plant-based yogurt. Make sure everyone gets a piece of potato, soft eggplant, and some crunchy chickpeas.

Ingredients: Potatoes, Eggplant, Zucchini, Chickpeas (cooked, drained)
Serve immediately — the crispy chickpea topping tastes best right after preparation. If you prepare it in advance, store the topping separately.

Fun Fact

💡

Briam is a Greek dish made of roasted vegetables, usually with potatoes, eggplant, and tomatoes. In this version, we take the classic flavor profile towards Jadłonomia — we focus on whole plant-based protein (chickpeas) and a crunchy texture as a contrast to the soft vegetables.

Best for

wegański obiad rodzinny przyjęcie dla znajomych piknik w stylu śródziemnomorskim

Tips

🍽️ Serving

Serve with a slice of good sourdough bread, a dill or garlic dip made from plant-based yogurt, or with couscous/quinoa. To add freshness, serve with a few lemon wedges to squeeze just before eating. The crispy chickpeas are best added on top just before serving to prevent them from getting soggy.

🥡 Storage

Store leftovers in a sealed container in the fridge for up to 3 days. The chickpea topping should be stored separately in an airtight jar for up to 5 days. To reheat: place the vegetables in the oven for 15-20 minutes at 180°C to regain some crispness; I do not recommend using the microwave, as the dish will become too soft.

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