Briam en Papillote: Herb-Parcel Roasted Veg
Briam en Papillote: Herb-Parcel Roasted Veg
Classic DishBriam
Prep: 15 min • Cook: 45 min. Individual parchment parcels lock in fragrant olive oil, garlic and oregano to steam-roast tender potatoes, zucchini, eggplant and tomatoes until caramelized and deeply flavorful; each parcel opens to reveal a rustic, smoky Greek-style vegetable medley perfect for a light main or side.
- Preparation time
- 15 min
- Cooking time
- 45 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Prep
- 1Preheat oven to 190°C (375°F). Tear four 30x30 cm parchment sheets and set on a work surface.
- 2Slice potatoes, zucchini, eggplant and onion as directed. If salting eggplant, sprinkle slices and rest 10 minutes, then pat dry.
- 3Mince garlic and mix in a small bowl with olive oil, oregano, salt and pepper to make a dressing.
- 4Roughly chop tomatoes if using large ones or halve cherry tomatoes; have parsley and lemon wedges ready.
Assembly and Bake
- 1Working with one parchment sheet at a time, make a loose bed of potato slices in the center, overlapping slightly.
- 2Top potatoes with a layer of zucchini, then eggplant, onion and tomatoes, dividing vegetables evenly among the four parcels.
- 3Spoon the garlic-olive oil-oregano mixture over each stack, dividing it evenly. Sprinkle a little extra salt and pepper if needed.
- 4Gather the parchment edges and fold to form a sealed parcel (en papillote), leaving a little space inside for steam to circulate; place parcels on a baking sheet.
- 5Bake for 40–45 minutes, until potatoes are tender and vegetables are fragrant and slightly caramelized.
- 6Carefully open parcels (watch for steam), sprinkle with chopped parsley and a squeeze of lemon, and serve warm.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 8 g
- Fat
- 18 g
- Carbs
- 39 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 8 g |
| Fat | 18 g |
| Carbs | 39 g |
Tips
- Salt eggplant slices and let sit 10 minutes to draw out bitterness, then rinse and pat dry before assembling.
- Bake on a rimmed baking sheet to catch any juices and ensure even heat around the parcels.
- Serve parcels opened at table so guests enjoy the aroma; add lemon wedges for brightness.
