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Make Briam with Your Bounty

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Make Briam with Your Bounty
Photo by Sara Hanna

Kyma’s summer menu is filled with fresh vegetables, many harvested from just outside its kitchen door. Located in Atlanta, Georgia, the garden at Kyma was started the first year that the restaurant opened in 2002. Originally five large terra cotta planters mostly of fresh herbs, it has expanded to include three large planter boxes surrounded by more plantings that create the border of the space.

The restaurant grows zucchini, yellow squash, eggplant, fresh herbs, 12 varieties of tomatoes, and new this year—potatoes. Briam (a Greek-style ratatouille) utilizes all this produce, and it’s a perfect way to tackle the bounty that’s coming from the garden just about now.

Chef Pano Karatassos usually pairs this with snapper, but it’s extremely versatile and can be a topping for many proteins, as well as bruchetta. It also stores well in the fridge.

Roasted Briam Vegetables
from Chef Pano I. Karatassos of Kyma, Atlanta, GA