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    Home » Greek Recipes

    Briam Greek Roasted Vegetables

    Published: Dec 23, 2020 · Modified: Jun 15, 2022 by Shadi HasanzadeNemati · This post may contain affiliate links .

    215 shares
    Jump to Recipe Print Recipe

    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.

    This dish is topped with tomatoes and onions for more flavor.

    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?
    • Ingredients and substitutions
    • How to make Briam
    • Serving suggestions
    • Tips to make Greek roasted vegetables 
    • Storage and freezing
    • Frequently asked questions
    • More Greek recipes
    • Step-by-Step Recipe

    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. 

    The vegetables in this dish are flavored with olive oil and are soft and tender.

    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

    To make Greek briam, you need onion, salt and pepper, tomatoes, potatoes, eggplant, zucchini and olive oil.
    • 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

    layer the vegetables and top with spices and olive oil then bake in the oven until the vegetables are tender.
    1. 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. 
    2. 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.
    3. 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. 
    4. 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. 

    Serving suggestions

    Greek Briam is a complete vegan meal on its own that's perfect for a healthy lunch or dinner with a side of Greek lemon rice, spanakorizo or rice pilaf with orzo.

    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.

    Briam is easy to make and topped with tomatoes and onions. Perfect for a light lunch or dinner.

    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.

    A dish of Greek roasted vegetables and a serving plate filled with vegetables.

    Frequently asked questions

    Can I make this dish ahead of time?

    Yes, you can make briam up to a day in advance and reheat it in the oven before serving.

    Can I use other herbs?

    Herbs make every dish delicious. Add some fresh dill or green onions for more flavor.

    What other vegetables can I use?

    Although not traditional, you can also add carrots or bell peppers.

    More Greek recipes

    • Tirokafteri (Greek Spicy Feta Dip)
    • Revani Cake (Turkish Semolina Cake)
    • Avgolemono (Greek Lemon Chicken Soup)
    • Fasolakia - Greek Green Beans

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Briam Greek Roasted Vegetables

    Shadi HasanzadeNemati
    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.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Greek
    Servings 6 servings
    Calories 257 kcal

    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 teaspoon black pepper
    • 2 teaspoon 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. 

    Nutrition

    Calories: 257kcalCarbohydrates: 22gProtein: 4gFat: 19gSaturated Fat: 3gSodium: 404mgPotassium: 753mgFiber: 6gSugar: 7gVitamin A: 1145IUVitamin C: 38mgCalcium: 54mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    215 shares

    Reader Interactions

    Comments

    1. Gina

      January 18, 2023 at 9:33 pm

      5 stars
      I really loved this recipe! It was easy to make and very tasty. Went so well with our dinner last night!

      Reply
    2. Dana

      January 18, 2023 at 6:24 am

      5 stars
      This recipe turned out so pretty! The flavors were delicious and fresh. I'll be saving this recipe for many future meals.

      Reply
    3. Phoebe

      August 11, 2022 at 7:04 pm

      5 stars
      This is the ultimate summer dish! Light and refreshing, but so much flavor!

      Reply
    4. Justine

      August 11, 2022 at 11:43 am

      5 stars
      Delicious, easy, healthy and filling - my favorite kind of meal!

      Reply
    5. Michelle

      July 12, 2022 at 7:49 am

      5 stars
      Such a simple side dish with so many fresh summer veggies

      Reply
    6. Beth

      July 05, 2022 at 11:00 am

      5 stars
      This recipe came right in time. I have recently gone gluten free and this is flavorful and filling! Yum!

      Reply
    7. MJ

      July 05, 2022 at 10:55 am

      5 stars
      This recipe brought me back to my time in Greece and all the fresh vegetables. Such a yummy dish and easy to make, too!

      Reply
    8. Claudia Lamascolo

      July 05, 2022 at 10:50 am

      5 stars
      What a delicious flavor on these roasted vegetables I no longer make them any other way now

      Reply
    9. Kathleen

      July 05, 2022 at 10:48 am

      5 stars
      I love all the veggies in this simple yet delicious dish. My family is going to love it.

      Reply
    10. xhuliocooks

      January 05, 2021 at 8:33 pm

      I love this recipe so much, I made my own on my YouTube Channel. Please let me know what do you think.

      p.s Link to my video: https://youtu.be/wb2rmuCJAJo 😀

      Reply

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    215 shares