Briam Greek Roasted Vegetables

4.95 from 17 votes

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.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: Greek

Servings: servings

Author: Shadi HasanzadeNemati

Ingredients

1 lb tomatoes
2 yukon gold potatoes
1 zucchini
1 eggplant
1 large red onion
6 cloves garlic
1/2 cup olive oil
1 tsp salt
1/2 tsp black pepper
2 tsp oregano
1/2 cup parsley

US Customary - Metric

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.

Nutrition