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Briam

Shruthi
Briam is a rustic Greek dish made with colorful seasonal vegetables.Potatoes, zucchini, tomatoes, onions, and peppers roast until tender.Garlic, oregano, parsley, and olive oil create a classic Mediterranean flavor.Tomatoes release their juices and form a rich sauce around the vegetables.Slow roasting caramelizes the vegetables and concentrates their natural sweetness.Serve Briam with crusty bread and feta for a satisfying Greek meal.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine greek, Mediterranean
Servings 4
Calories 370 kcal

Ingredients
  

For the Vegetables

  • 3 medium potatoes, peeled and cut into wedges
  • 2 medium zucchini, sliced into thick rounds
  • 1 medium eggplant, cut into chunks
  • 2 large ripe tomatoes, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup fresh parsley, chopped
  • 1½ teaspoons dried oregano
  • ½ teaspoon dried thyme, optional
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper

For the Tomato-Olive Oil Sauce

  • ¾ cup crushed tomatoes
  • ½ cup extra-virgin olive oil
  • ¼ cup water or vegetable broth
  • 1 tablespoon tomato paste, optional
  • 1 tablespoon fresh lemon juice, optional

For Serving

  • Crumbled feta cheese
  • Fresh parsley
  • Lemon wedges
  • Crusty bread

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash and cut all the vegetables into similarly sized pieces.
  • In a bowl, combine the crushed tomatoes, olive oil, water or vegetable broth, tomato paste if using, garlic, oregano, salt, and black pepper.
  • Place the potatoes, zucchini, eggplant, tomatoes, onion, and bell peppers into the prepared roasting pan.
  • Pour the tomato mixture over the vegetables and toss carefully until everything is well coated.
  • Cover the dish loosely with aluminum foil and roast for approximately 30 minutes.
  • Return the dish to the oven and roast uncovered for another 30–45 minutes, stirring once or twice.
  • Drizzle with a little fresh lemon juice if desired and sprinkle with fresh parsley.
  • Serve warm or at room temperature with crumbled feta, crusty bread, and lemon wedges.
  • The flavorful tomato and olive oil sauce is especially delicious when soaked up with bread.

Notes

  • Use seasonal vegetables: Fresh, ripe vegetables provide the best flavor.
  • Don't cut potatoes too large: They need enough time to become tender.
  • Eggplant is optional: You can omit it or replace it with additional zucchini.
  • Olive oil matters: Extra-virgin olive oil gives Briam its characteristic richness.
  • Avoid overcrowding: A large roasting pan helps the vegetables caramelize.
  • Tomato quality: Use ripe fresh tomatoes or good-quality crushed tomatoes.
  • Rest before serving: A short resting period allows the sauce to settle.
  • Feta is optional: The dish is delicious with or without cheese.

 

Keyword Briam Greek vegetable bake, Briam recipe, Greek mixed vegetables, Greek roasted vegetables, Greek tomato vegetables, Mediterranean Vegetable Recipe