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 side dish 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.
Table Of Contents:
What is Briam?
Briam, also known as Briami is a Greek roasted vegetable dish made with different vegetables including zucchini, tomatoes, onions and eggplants. Like our Mediterranean roasted vegetables and ratatouille, this briam recipe also calls for different types of vegetables and a few spices. 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.
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 and substitutions
- Tomatoes: Use roma tomatoes or beefsteak tomatoes for this recipe. I don't recommend using cherry tomatoes.
- Potatoes: Yukon gold potatoes or russet potatoes work best for this dish.
- Zucchini: Make sure the zucchini is firm and fresh. You don't need to peel it.
- Eggplant: Same as the zucchini, there is no need to peel the eggplant. A good eggplant is heavy for its size and has a bright skin.
- Red onion: Thinly sliced red onion adds a lot of flavor.
- Olive oil: Extra virgin olive oil would be perfect for briam.
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.
- Add olive oil: 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.
Tips to make Greek roasted vegetables
- Slice properly: Make sure the vegetables are not too thin or too thick so they keep their shape while still being tender and fully cooked.
- Don't let the steam out: Covering the vegetables with the aluminum foil will trap the steam inside which would help with baking therefore don't skip this step.
Storage and freezing
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.
Unfortunately briam doesn't freeze well since the vegetables would lose their nice texture and might become grainy.
Frequently asked questions
Yes, you can make briam up to a day in advance and reheat it in the oven before serving.
Herbs make every dish delicious. Add some fresh dill or green onions for more flavor.
Although not traditional, you can also add carrots or bell peppers.
More Greek recipes
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Briam Greek Roasted Vegetables
- 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 teaspoon black pepper
- 2 teaspoon oregano
- ½ cup parsley
- 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.
- 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.