Briam or Briami is a classic Greek baked vegetable dish. I first made it seven years ago and have done different versions at least a half a dozen times since then. When faced with a dilemma last week about what to do with the beautiful vegetables I buy here in Cisternino, I decided to make an Italian version of Briam. I was pleased with the results.

In the Greek version of Briam, I typically add feta cheese at the end.  To take advantage of the Italian products here, this dish gave me an opportunity to learn about a cheese I had never had before, namely Cacioricotta. I liked this cheese.  It is similar to Ricotta Salata, just a Pugliese version, less salty as well. Here is the end product.