Mpriam - Vegetables Bake Recipe | Greek and Vegan

Mpriam - Vegetables Bake Recipe is a Traditional Greek Summer dish, consists of a big variety of baked vegetables, flavored with olive oil, tomato juice and spiced with black pepper, salt, cinnamon, and coriander. It is cooked on the wall of a hot oven, where it boils slightly up, then settles down into warm and soft chewiness. You must try out this recipe! Super easy, super nutritious and absolutely mouthwatering! 

Needless to say, I can proudly say that my mum makes one of the best Mpriams ever.

Vegetables Bake Recipe Preparation

Use fresh vegetables as possible and cut into different shapes depending on their cooking ability. Cut the soft vegetables such as eggplant, zucchini, and onions into large pieces. Cut the harder vegetables into thin, small pieces, such as sweet potatoes and potatoes. Lastly, cut in small pieces the tomatoes and peppers.

This Mpriam consists of eggplants, potatoes, sweet potatoes, zucchini, green peppers onions, and garlic. Traditional Greek Mpriam does not consist of sweet potatoes. This my own addition to the dish. It makes it really special and species up all the rest of the flavors. Vegan, crispy, crunchy, aromatic, the perfect Vegan Summer food!! For the non-Vegans, you can add to the vegetables a mixture of 100 grams of feta cheese. Cut into small pieces and place it on your serving plate. 

How to Make Vegetables Bake Recipe -Step by Step

Step 1: Gather the white potatoes, sweet potatoes, onions, garlic, tomatoes, pepper, eggplant, zucchini, olive oil, spices, and water.

Wash all your vegetables thoroughly and cut them into pieces. The eggplants, zucchini, onions, garlic into larger pieces. The potatoes and into smaller pieces. Pepper into medium size.

Preheat your oven to 356 Fahrenheit. Oil a medium size pan and add all your vegetables.

Step 2: Mix all well and add your spices. Add a half cup of water and ⅓ cup of olive oil. Mix well.

Step 3: Bake it for around 1 hour until your vegetables are soft & crispy and all the water has been absorbed.

Tips for Cooking Vegetable Bake Recipe

• Choose your vegetables carefully and make sure they are free of black spots. Follow the recipe steps and do not skip anything. Therefore, it’s very important to oil the pan very well so your dish will not be dry.
• Use fresh vegetables as possible and cut into different shapes depending on their cooking ability. Cut the soft vegetables such as eggplant, zucchini, and onions into large pieces. Cut the harder vegetables into thin, small pieces, such as sweet potatoes and potatoes. The rest in small pieces such as tomato and peppers.
• Instead of these vegetables, you can use any vegetables you like. This is one of those Greek dishes where the quality of the vegetables is very important. I urge you to use as fresh as possible.
• The addition of the Cinnamon is optional, it brings up the sweetness to the dish. If you don't like the sweet flavour replace it with red pepper.

More Greek Recipes You Might Like:

• Vegan Spanakopita (Spinach pie)
• Gigante Beans Recipe (Baked Giant Beans)
• Greek Pita Bread
• Greek Lagana Bread with star anise
• Vegan Christmas Cookies
• Vegan Greek Cookies

★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Facebook, Instagram, Twitter and Pinterest for more delicious recipes!

📖 Recipe

Print Pin

5 from 2 votes

Mpriam - Greek & Vegan

A flavourful super easy, vegan dish

Course Main Course

Cuisine Greek

Keyword Baked Vegetables

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 421kcal

Author Pinelopi Kyriazi

Ingredients

• 1 sweet potato
• 3 potatoes
• 2 onions
• 2 cloves garlic
• 3 to tomatoes
• 2 eggplants
• 4 zucchini
• ½ cup water
• ⅓ cup olive oil
• 2 tablespoon coriander powder
• 1 teaspoon cinnamon
• 1 teaspoon black pepper
• salt to taste

US - Metric

Instructions

• Wash all your vegetables thoroughly and cut them into pieces. The eggplants, zucchini, onions, garlic into larger pieces. The potatoes and into smaller pieces. Pepper into medium size.
• Preheat your oven to 356 Fahrenheit. Oil a medium size pan and add all your vegetables.
• Put the tomatoes in very hot water for 10 minutes and peel them. Cut them into very small pieces and add them to the vegetables.
• Mix all well and add your spices. Add a half cup of water and ⅓ cup of olive oil. Mix well.
• Bake it for around 1 hour until your vegetables are soft & crispy and all the water has been absorbed.

Notes

• Choose your vegetables carefully and make sure they are free of black spots. Follow the recipe steps and do not skip anything. Therefore, it’s very important to oil the pan very well so your dish will not be dry.
• Use fresh vegetables as possible and cut into different shapes depending on their cooking ability. Cut the soft vegetables such as eggplant, zucchini, and onions into large pieces. Cut the harder vegetables into thin, small pieces, such as sweet potatoes and potatoes. The rest in small pieces such as tomato and peppers.
• Instead of these vegetables, you can use any vegetables you like. This is one of those Greek dishes where the quality of the vegetables is very important. I urge you to use as fresh as possible.
• The addition of the Cinnamon is optional, it brings up the sweetness to the dish. If you don't like the sweet flavour replace it with red pepper.

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 57g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Sodium: 64mg | Potassium: 2136mg | Fiber: 17g | Sugar: 19g | Vitamin A: 5825IU | Vitamin C: 76.8mg | Calcium: 158mg | Iron: 7.6mg

Are you planning to make this recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK om Instagram with the hashtag #MANINIOPK.