Bring a taste of the Greek countryside to your table with this colorful Briam. Potatoes, zucchini, and eggplant roast with tomatoes, garlic, herbs, and extra-virgin olive oil until tender and golden at the edges.
This Briam is a rustic Greek vegetable bake that brings out the best in simple ingredients. Potatoes, zucchini, tomatoes, eggplant, and onions roast with olive oil, garlic, and herbs until tender, with golden edges and flavorful juices perfect for soaking up with crusty bread. Serve it as a hearty vegetable side or make it the main event with a little crumbled feta for an easy Mediterranean meal.
I love vegetable packed dishes including these Greek Roasted Vegetables. For more dishes loaded with veggies you have to try my Vegetable Ribbon Salad, Vegetable Chow Mein, and Fennel Roasted Fall Vegetables.
Table of Contents
Why You’ll Love This Briam
- Traditional Greek comfort food – Briam is a rustic Greek vegetable dish featuring potatoes, zucchini, eggplant, and onions roasted in a flavorful tomato sauce with olive oil, garlic, and Mediterranean herbs.
- Tender vegetables with golden edges – Baking the vegetables covered first helps them soften, while finishing uncovered allows excess moisture to evaporate and the edges to develop a delicious roasted flavor.
- Simple Mediterranean ingredients – Olive oil, oregano, rosemary, fresh parsley, and garlic give the vegetables their rich, savory flavor without needing complicated seasonings or sauces.
- Beautiful layered presentation – Alternating the sliced vegetables in a baking dish creates colorful rows that look impressive on the table while keeping preparation straightforward.
- Versatile enough for a main dish or side – This naturally vegan vegetable bake can be served alongside your favorite protein like chicken, lamb or even tofu or enjoyed with crusty bread and a little crumbled feta for a satisfying vegetarian meal.
Recipe Ingredients
Eggplant: Adds a soft, tender texture and absorbs the flavors of the olive oil, tomato sauce, and herbs as it roasts. Slice it evenly so it cooks alongside the other vegetables.
Zucchini and Potatoes: Zucchini becomes tender and juicy, while potatoes add substance and make this vegetable bake more filling. Cut the potatoes slightly thinner than the zucchini to help everything finish cooking at the same time.
Diced Tomatoes: Canned diced tomatoes create a flavorful base for the vegetables to roast in. Use the tomatoes along with their juices to help keep the dish moist during cooking.
Extra Virgin Olive Oil: One of the defining ingredients in Briam, olive oil adds richness and helps the vegetables develop delicious roasted flavor. A good-quality extra virgin olive oil is recommended.
Oregano, Rosemary, and Parsley: These herbs give the vegetables their Mediterranean flavor. Dried oregano and rosemary add savory, aromatic notes, while fresh parsley brings a brighter herbal flavor.
For a full list of ingredients and amounts see the recipe card below.
How to Make Briam (Greek Roasted Vegetables)
Step #1: Preheat your oven to 400 Degrees Fahrenheit.
Step #2: In a large mixing bowl add the eggplant, zucchini, and potatoes.
Step #3: Next add the salt, pepper, oregano, rosemary, parsley, garlic, and a generous pour of olive oil. Toss the vegetables with the oil and spices until everything is coated.
Step #4: In the bottom of a 9×13 baking dish add ½ of the diced tomatoes and spread evenly over the bottom of the pan.
Step #5: In one line at a time add the eggplant, potatoes, zucchini and red onions alternating.
Step #6: Pour the remaining tomatoes over the top and gently spread evenly.
Step #7: Cover with foil and bake in the oven for 45 minutes.
Step #8: Then remove the foil and bake for another 30 minutes uncovered until the veggies are soft.
Step #9: Finally drizzle a little olive oil over the top, serve and enjoy!
Expert Tips
- Slice the vegetables evenly – Cut the potatoes into thin, uniform slices so they cook through at the same rate as the zucchini and eggplant. Potatoes generally take longer to soften, so they should be sliced slightly thinner than the other vegetables.
- Don’t skimp on the olive oil – Olive oil is an essential part of traditional Briam, adding richness and helping the vegetables roast rather than simply steam in the tomato juices. Make sure the vegetables are evenly coated before arranging them in the baking dish.
- Use the tomato juices – When adding the canned diced tomatoes, include their juices. The liquid helps keep the vegetables moist while they cook covered and combines with the olive oil, garlic, and herbs to create a flavorful sauce.
- Check the potatoes for doneness – The Briam is ready when a fork slides easily into the potatoes and the other vegetables are tender. If the vegetables are cooked but the dish is still watery, continue roasting uncovered for a few more minutes, checking frequently to prevent burning.
FAQs
Yes! Fresh, ripe tomatoes are traditionally used in many Briam recipes. You can try replacing the 28-ounce can of diced tomatoes with approximately the same weight of chopped fresh tomatoes. Since fresh tomatoes vary in juiciness, check the baking dish during roasting and add a little water if the vegetables begin to dry out.
Yes! Briam is a flexible dish, and bell peppers, mushrooms, and yellow squash are common additions. You can also add uncommon vegetables such as broccoli, carrots, or even cherry tomatoes.
Yes! This Greek Briam recipe is naturally vegan and gluten free because it’s made with vegetables, olive oil, tomatoes, garlic, and herbs without any dairy or animal products. For a traditional Greek-style serving option, you can add crumbled feta cheese, but the dish will then be vegetarian rather than vegan.
Briam, also called Briami, is a traditional Greek roasted vegetable dish made with potatoes, zucchini, tomatoes, onions, olive oil, and herbs. Some versions also include eggplant or other vegetables. The ingredients are slowly roasted until tender and flavorful, creating a rustic Mediterranean dish that can be served as a main course or side dish.
Storage Information
You can store any leftovers of this Biram in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this recipe in the freezer for up to 2 months.
You can reheat in a covered baking dish in a 350°F oven until thoroughly heated, uncovering toward the end if you want to reduce excess moisture. You can also reheat individual portions in the microwave until everything has warmed through.
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Briam (Greek Roasted Vegetables) Recipe
Ingredients
- 1 lb eggplant - thinly sliced and halved or quartered depending on size
- 1 lb zucchini - thinly sliced
- 1 lb potatoes - thinly sliced
- 1 large red onion - thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/2 tsp dried oregano
- 1 1/4 tsp dried rosemary
- 1/2 cup fresh parsley - chopped
- 5 cloves garlic - minced
- Olive oil
- 28 oz diced tomatoes
Instructions
- Preheat your oven to 400 Degrees Fahrenheit.
- In a large mixing bowl add the eggplant, zucchini, and potatoes.
- Next add the salt, pepper, oregano, rosemary, parsley, garlic, and a generous pour of olive oil. Toss the vegetables with the oil and spices until everything is coated.
- In the bottom of a 9×13 baking dish add ½ of the diced tomatoes and spread evenly over the bottom.
- In one line at a time add the eggplant, potatoes, zucchini and onions alternating.
- Pour the remaining tomatoes over the top and gently spread evenly.
- Cover with foil and bake in the oven for 45 minutes.
- Then remove the foil and bake for another 30 minutes uncovered until the veggies are soft.
- Finally drizzle a little olive oil over the top, serve and enjoy!
NOTES
Nutrition
