Briam (Greek Roasted Vegetables)
Briam is a classic Greek roasted vegetable dish that celebrates simple ingredients and generous olive oil. Layers of zucchini, potatoes, tomatoes, and herbs bake together until tender, caramelized, and deeply flavorful. It’s humble yet incredibly satisfying. It’s perfect as a main dish with crusty bread and feta or served alongside grilled meats as part of a Mediterranean spread.
Ouzo & Olive Oil is a reader-supported site. When you purchase through the affiliate links on this site, I may earn a small commission at no cost to you.
Take a look at this
What to Know About Making Briam
About the Vegetables
Briam is wonderfully flexible, so you can adjust the vegetables based on what’s in season or already in your kitchen. While zucchini, potatoes, and tomatoes form the traditional base, additions like eggplant, bell peppers, or onions fit in beautifully. The key is slicing everything evenly so the vegetables roast at the same rate and soak up all that olive oil and herb-infused tomato flavor.
It’s all about presentation
If you’d like to elevate briam beyond its rustic charm, focus on how you arrange the vegetables. Instead of tossing them together, try neatly overlapping the slices in rows or concentric circles for a more polished look. Finish with a sprinkle of fresh parsley, a crumble of feta, or a light drizzle of olive oil just before serving to add contrast and brightness.
Briam (Greek Roasted Vegetables)
Ingredients
- 2 large eggplants
- 4 medium zucchini
- 4 large potatoes
- 4 large tomatoes
- 1 large onion
- 1 6-ounce can tomato paste
- 1 cup extra virgin olive oil
- ½ cup water
- 4 cloves of garlic minced
- 1½ tbsp sea salt
- 1½ tsp black pepper
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 1 tbsp dried oregano
Instructions
- Preheat your oven to 400℉. NOTE: You will need a large roasting pan (at least 11×17) to make the full amount.
- Prepare the Vegetables. Cut all of the vegetables into bite-sized pieces. For the eggplants, slice them and cut each slice into quarters. For the zucchini, slice them and cut each slice in half. For the potatoes and tomatoes, cut them into wedges and cut each wedge in half. For the onion, slice them and cut each slice into quarters (or dice them if you don't like large chunks of onion).2 large eggplants, 4 medium zucchini, 4 large potatoes, 4 large tomatoes, 1 large onion
- Mix the Sauce. In a medium-sized mixing bowl, combine the tomato paste, olive oil, garlic, and water. Whisk until combined and set aside.1 6-ounce can tomato paste, 1 cup extra virgin olive oil, ½ cup water, 4 cloves of garlic
- Put It All Together. Place the vegetables in a large roasting pan. Add the salt, pepper, and herbs. Pour the sauce over the top and toss to evenly coat the vegetables.1½ tbsp sea salt, 1½ tsp black pepper, ¼ cup fresh basil, ¼ cup fresh parsley, 1 tbsp dried oregano
- Bake. Cover the roasting pan with foil and bake at 400℉ for 40 minutes. Remove from the oven, stir, and return to the oven to finish baking uncovered for an addition 20-30 minutes or until everything is tender.
- Serve. Allow to cool for 20 minutes. Serve warm with fresh bread to dip in the sauce.
