Briam is a Greek roasted vegetables dish cooked in olive oil. This easy and delicious recipe is made with just a few ingredients and is vegan, low carb and gluten free.
I love comforting Mediterranean recipes that are made in one pan and are simple yet so delicious. This Greek roasted vegetables recipe also known as Briam is one of my go-to recipes that's perfect when you want something beyond classic roasted vegetables. Same as moussaka and pastitsio, this classic Greek recipe is made in the oven and is so comforting.
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What is Briam
Briam, also known as Briami is a Greek roasted vegetable dish made with different vegetables including zucchini, tomatoes, onions and eggplants. What's special about this Greek style vegetable casserole is that it gets all its flavor from garlic, salt, pepper, oregano and most importantly, extra virgin olive oil. Once cooked, the vegetables are super tender and flavors are combined in the best way possible.
As simple as this vegan and gluten free dish is, it's the perfect combination of vegetables and herbs that makes a comforting meal.
Ingredients
Like our Mediterranean roasted vegetables and ratatouille, this briam recipe also calls for different types of vegetables and a few spices. Here are the ingredients you need:
- Tomatoes
- Potatoes
- Zucchini
- Eggplant
- Red onion
- Olive oil
- Garlic
- Salt, pepper and oregano
- Parsley
Eggplant is an optional item in this recipe but I find it to be a delicious addition to the vegetable combination. This is the perfect recipe to make when you have a few veggies in the fridge and want to use them up in the most delicious possible way.
How to make Briam
Prepare the vegetables
Wash and dry all the vegetables. Thinly slice the tomatoes and onions and set them aside. Peel the potatoes and slice them. Slice the zucchinis and eggplants as well.
Assemble the dish
Drizzle a little bit of olive oil at the bottom of the baking dish. Layer half of the tomatoes and onions at the bottom of the dish and season with minced garlic, oregano, salt and pepper. Add in the sliced potatoes, eggplant and zucchini.
Season well and then top with the remaining tomatoes and onions. Drizzle the olive oil all over the veggies and shake the dish just a little bit to make sure all is smothered in olive oil.
Bake and serve
Cover the vegetables with an aluminum foil and tent it so it doesn't touch the vegetables. Bake at 400ºF for 40 minutes. Uncover and bake for an additional 30 minutes or until the potatoes are fully cooked.
What to serve with this dish
Greek Briam is a complete vegan meal on its own that's perfect for a healthy lunch or dinner. However, you can also serve it as a side dish alongside Greek grilled chicken, garlic chicken or even chicken gyro with a side of traditional Greek salad.
Tips to make Greek roasted vegetables
- Make sure the vegetables are not too thin or too thick so they keep their shape while still being tender and fully cooked.
- Covering the vegetables with the aluminum foil will trap the steam inside which would help with baking therefore don't skip this step.
- You can make this dish ahead of time and reheat it in the oven right before serving.
- Store the leftovers in an air tight container and refrigerate for up to 4 days. Reheat in a preheated oven or in a pan over medium low heat.
Looking for more Greek recipes?
Step-by-Step Recipe
Briam Greek Roasted Vegetables
Ingredients
- 1 lb tomatoes
- 2 yukon gold potatoes
- 1 zucchini
- 1 eggplant
- 1 large red onion
- 6 cloves garlic
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp oregano
- ½ cup parsley
Instructions
- Preheat the oven to 400°F and coat the bottom of a baking dish with olive oil.
- Wash and dry the vegetables. Slice the tomatoes and red onion and set aside.
- Peel the potatoes. Slice the potatoes, zucchini and eggplant thinly and set aside.
- Add half of the tomatoes and onions to the bottom of the baking dish. Season with salt, pepper and oregano.
- Top with eggplant, zucchini and potato slices. Add some more salt, pepper and oregano.
- Finally, add the remaining half of the tomatoes and onions and add the remaining spices.
- Drizzle the olive oil all over the vegetables and shake the dish just a little bit to make sure all the vegetables are smothered with olive oil.
- Cover the dish with a piece of aluminum foil and tent it so it doesn't touch the vegetables.
- Bake in the oven for 40 minutes. Uncover and bake for another 30 to 40 minutes until the potatoes are fully cooked. If the vegetables are getting too charred, cover with aluminum foil again.
- Top with chopped parsley and serve warm.
Video
Notes
- My baking dish is about 11 inch wide. You can use a 9x9 square dish or a round dish as well.
- Make sure the vegetables are not sliced too thin or too thick.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the leftovers in an oven safe dish and heat at 350F for about 20 minutes until heated through.
- You can make this dish ahead of time and freeze or refrigerate.
