Briam, also known as Greek Roasted Vegetables, is a classic Greek vegetarian dish that captures the essence of summer. The colorful array of vegetables, fragrant herbs, and the fruitiness of extra-virgin olive oil create a lush yet healthy meal perfect for late summer!
“This is wonderful!“
What is Briam?
Briam (pronounced BREE-uhm), also known as Tourlou Tourlou or simply Greek roasted vegetables, is a Greek dish comprised of a medley of roasted vegetables. The vegetables are chopped or sliced, arranged in a baking dish, or combined in a roasting pan, then baked until they are meltingly tender.
Ingredients typically include tomatoes, zucchini, eggplant, bell peppers, onions, garlic, and often potatoes seasoned with extra-virgin olive oil and herbs. Some cooks add a dash of red wine vinegar for extra flavor.
It’s a simple and flavorful dish that showcases the natural flavors of the vegetables and is served as a side dish or even as a main course with some crusty bread or feta cheese.
Why This Recipe is a Keeper!
Briam is a popular dish in Greek cuisine, especially during the summer months when fresh vegetables are abundant. It’s a great way to enjoy the rich and vibrant flavors of Mediterranean cuisine while incorporating a variety of seasonal vegetables.
In researching Briam, I found there are numerous ways to make it. Some cooks slice and carefully arrange the vegetables similar to a vegetable tian, while others make it more tomatoey, similar to a traditional ratatouille recipe, and even do the vegetables roasted on a sheet pan. America’s Test Kitchen (subscription site) piles the vegetables into a baking dish, then tops it with sliced tomatoes for a casserole approach.
I decided to go with a recipe in one of my cookbooks, Cooking with Loula, Greek Recipes from My Family to Yours, where the vegetables, although baked in the oven, are more on the stewed side.
Whether or not this recipe fits your definition of Briam, I thought it was delicious! It’s also super easy, and I loved the rustic flair! The vegetables are combined in a roasting pan and baked in olive oil and the natural juices of the vegetables until meltingly tender. It’s a great way to enjoy the rich and vibrant flavors of Mediterranean cuisine while incorporating a variety of seasonal vegetables.
Briam is perfect with crusty bread and traditionally served with a chunk of feta cheese. We included briney green olives for a meal that hit all the flavor notes!
This Briam recipe is:
- Super easy!
- Lush and flavorful!
How to Make Briam (Greek Roasted Vegetables):
Here’s everything you’ll need to make this Briam recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Potatoes: I used Yukon Gold potatoes, but you can also use red potatoes. Waxy potatoes, rather than starchy such as Russets, are preferable because Russets tend to fall apart and crumble. Yukon Gold or red will hold their shape.
- Yellow Squash, Zucchini, Bell Peppers, and Tomatoes: Feel free to vary the veggies! If all you have is zucchini, skip the yellow squash and vice versa. Use any color of sweet bell pepper, but avoid green bell pepper. I used round tomatoes, but plum tomatoes are also a good option. Plum tomatoes will be less watery.
- Eggplant: Globe eggplant is the most common type of eggplant that is available at every grocery store. Japanese eggplant, which is long and thin, is another good option because it’s less bitter than globe eggplant.
- Oregano: I used fresh oregano because I have a summer abundance. You can also use dried oregano because it benefits from a long cooking time.
- Olive Oil: Because the olive oil is heated, an “everyday” extra-virgin olive oil such as California Olive Ranch is fine for Briam.
- Red Pepper Flakes: Also called crushed red pepper flakes. They add mild heat to the Greek roasted vegetables. If you don’t care for anything spicy, leave it out or reduce the amount called for.
- Gather and prep all the ingredients for the briam recipe.
- Preheat oven to 400 degrees.
- Cube the eggplant and place it in a colander set in the sink or over a bowl. Generously salt the eggplant and let drain for 30 minutes while prepping the other vegetables. Pat the eggplant dry.
- While the eggplant drains, cube and prep the other vegetables as shown.
- You can also cut the onion into chunks, but slicing it provides some variation.
- Combine all the vegetables, including the garlic, in a large roasting pan and stir.
- Drizzle the vegetables with olive oil, season with a little more salt, half the parsley, the oregano, crushed red pepper flakes to tolerance, and some freshly ground black pepper.
- Cover loosely with aluminum foil. Bake at 400 degrees for 30 minutes.
- Remove the aluminum foil and stir.
- Reduce heat to 375 degrees. Remove the aluminum foil and bake uncovered for 1 hour or until the vegetables are tender, stirring halfway.
- Taste for seasoning and add salt and black pepper to taste if desired.
- Serve hot, warm, or room temperature with chunks of feta cheese, crusty bread, and olives.
- Cutting the vegetables for Briam into uniform pieces will ensure they all get cooked uniformly. However, you’ll want to gauge doneness by the potatoes; make sure you can easily pierce them with the tip of a paring knife.
Frequently Asked Questions:
While Briam (Greek Roasted Vegetables) typically has vegetables such as zucchini, eggplant, peppers and onions, you could also add green beans or carrots.
Yes! Briam can be made a day ahead of time. Roast as directed, then cool completely, cover and refrigerate. To reheat, you may wish to transfer to a clean pan. Cover and reheat at 350 degrees until heated through.
Yes, you can. Cool completely, transfer to an airtight container and freeze for up to 2 months. Thaw in the refrigerator, then reheat covered in a 350-degree oven. The vegetables will be softer after being frozen and thawed.
- Store leftovers in the refrigerator.
- To reheat, cover and reheat at 350 degrees until heated through.
- To freeze, cool completely, transfer to an airtight container and freeze for up to 2 months. Thaw in the refrigerator, then reheat covered in a 350-degree oven.
- Skillet Spanakopita (Greek Spinach and Feta Pie)
- Greek Quinoa Spinach Cakes with Tzatziki
- Healthy Turkey Meatloaf with Spinach Feta Stuffing
- Spicy Feta Dip (Tirokafteri) and Pita Bread
More great vegetarian recipes you’ll love!
- Greek Vegetable Casserole Recipe
- Moroccan-Spiced Caponata
- Black Bean and Yellow Squash Enchilada Casserole
- Italian Summer Vegetable Casserole
Get all my vegetarian and vegan recipes at Vegetarian and Vegan Entrees – From A Chef’s Kitchen
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Briam (Greek Roasted Vegetables)
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- 1 medium globe eggplant - or 2 Japanese eggplant, cut into 1/2-inch cubes
- 1 large red bell pepper - seeded and cut into 1/2-inch pieces
- 1 large yellow bell pepper - seeded and cut into 1/2-inch pieces
- 2 medium zucchini - cut into 1/2-inch cubes
- 1 medium yellow squash - cut into 1/2-inch cubes
- 3 large tomatoes - seeded and cut into 1/2-inch chunks
- 1 pound baby Yukon Gold potatoes - cut into 1/2-inch cubes.
- 1 large onion - halved and sliced
- 10 cloves garlic - sliced
- 2/3 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley - divided
- 2 tablespoons chopped fresh oregano - or 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes - or to tolerance
- Freshly ground black pepper - to taste
- Feta cheese - for serving
- Crusty bread - for serving
- Preheat oven to 400 degrees.
- Prep the eggplant first. Place the cubed eggplant in a colander set in the sink or over a bowl. Generously salt the eggplant and let drain for 30 minutes while prepping the other vegetables. Pat the eggplant dry.
- While the eggplant is draining, prep the other vegetables.
- Combine all the vegetables including the garlic in a large roasting pan and stir.
- Drizzle the vegetables with olive oil, season with a little more salt, add half the parsley, the oregano, crushed red pepper flakes to tolerance, and some freshly ground black pepper.
- Cover loosely with aluminum foil. Bake for 30 minutes. Stir.
- Reduce heat to 375 degrees. Remove the aluminum foil and bake uncovered for 1 hour or until the vegetables are tender.
- Serve hot, warm or room temperature with chunks of feta cheese and crusty bread.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.