Making the Greek dish briam feels like a magic trick. A rainbow of summer produce—tomatoes, zucchini, bell peppers, onions, potatoes—enters the oven simply sliced, seasoned, and bathed in olive oil and emerges a meltingly soft and velvety melange, each vegetable an amplified version of itself. Heaped onto a plate alongside a hunk of crusty bread and a crumbly slice of feta, it’s a dish that makes an inarguable case for vegetables as a main course.
“Natural sweetness and good fat—there’s something very crave-able about that,” Greek chef and cookbook author Diane Kochilas told me over a call from
