Briam – Greek Roasted Vegetable Medley Recipe
Briam is a tray full of roasted vegetables – eggplant, zucchini, potatoes and tomatoes, generously drizzled with olive oil and sprinkled with herbs. In Greece it’s often served in summer as a light main course with bread and feta. The flavor is similar to French ratatouille, but it’s more roasted than stewed.
Briam showcases simple summer vegetables in their best form: slowly roasted in olive oil until they’re sweet, tender and full of concentrated flavor. It’s a light, naturally vegan main that feels both rustic and Mediterranean, and tastes even better the next day.
Chef's tips
Use good-quality olive oil, because its flavor really comes through in this dish. Don’t rush the baking time – the vegetables should be very soft and slightly caramelized at the edges. If the top browns too quickly, cover the dish loosely with foil and continue baking until the potatoes are fully tender.
How to serve
Serve briam as a main with feta, olives and crusty bread or pita to soak up the juices. It also works well as a side dish to grilled fish or meat, or as part of a mezze-style spread with hummus, tzatziki and a simple salad.
Ingredients
- eggplant medium, cut into half-moons - 1 piece
- zucchini medium, cut into half-moons - 2 pieces
- potatoes peeled, cut into thin slices - 500 g
- onion cut into thin slices - 1 piece
- tomatoes cut into slices - 3 pieces
- garlic cut into thin slices - 3 cloves
- canned tomatoes chopped, for the sauce - 200 g
- olive oil - 6 tablespoons
- oregano dried - 2 teaspoons
- parsley chopped, for serving - 2 tablespoons
- salt to taste
- black pepper to taste
- water for baking - 100 ml
Preparation
- Cut the eggplant into half-moons, sprinkle lightly with salt and leave in a colander for 15 minutes to release some juices and bitterness. Then rinse and pat dry with paper towels.
- Slice the zucchini, potatoes and tomatoes thinly, slice the onion, and cut the garlic into thin slices.
- In a large bowl, mix all the vegetables (except the canned tomatoes) with 4 tablespoons of olive oil, oregano, salt and pepper. Toss with your hands until every vegetable is lightly coated with oil and seasonings.
- Transfer the vegetables to a large baking dish, spreading them out as evenly as possible. Don’t worry if they mix together a bit – that’s the idea.
- Mix the canned tomatoes with 2 tablespoons of olive oil, a pinch of salt and pepper, and 100 ml of water. Pour this sauce over the vegetables in the dish.
- Cover the dish with aluminum foil or a lid and place in an oven preheated to 190°C. Bake for 35–40 minutes, until the potatoes start to soften.
- Remove the foil and bake for another 20–25 minutes, until the vegetables are tender and the top is lightly browned with caramelized edges.
- After taking the dish out of the oven, sprinkle with chopped parsley. Serve warm or at room temperature.
Storage
Briam dobrze smakuje także następnego dnia, nawet na zimno. Przechowuj w lodówce do 3 dni lub zamroź w porcjach na około 2 miesiące. Podgrzewaj w piekarniku lub na patelni, dodając odrobinę wody, jeśli sos za bardzo zgęstniał.
