Briam Recipe (Greek Roasted Vegetables)
Updated Jul 10, 2025, Published Jul 01, 2025
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Briam, also known as Greek Roasted Vegetables, beautifully captures the essence of summer, much like French Ratatouille or a Provençal tian. Layers of zucchini, potatoes, eggplant, and tomatoes roast slowly with aromatic herbs and extra-virgin olive oil, creating a vibrant, rustic, and nourishing meal that’s as wholesome as it is satisfying.
WHAT IS BRIAM?
Briam (pronounced BREE-uhm), also known as Tourlou Tourlou, is a popular Greek vegetable dish that shines during the summer months when fresh produce is at its peak. It’s a simple yet flavorful recipe highlighting summer vegetables’ natural goodness.
The dish typically includes zucchini, often eggplant, tomatoes, potatoes, onions, garlic, and fresh herbs, all generously drizzled with extra-virgin olive oil. The vegetables are usually sliced and arranged in a baking dish or roasting pan, then baked until they become meltingly tender.
There are many variations of Briam. Some cooks meticulously layer the vegetables, much like a French tian, while others prepare it with a more tomato-forward approach, reminiscent of ratatouille. For example, America’s Test Kitchen (subscription site) piles the vegetables into a dish and tops them with sliced tomatoes before baking.
Briam can be served as a side dish or enjoyed as a vegetarian main course, especially when paired with crusty bread and a generous chunk of feta cheese and salty Greek olives.
Why This briam Recipe is a Keeper!
After visiting Greece recently, I wanted to share an authentic Briam recipe like what we enjoyed in a tiny taverna on the Mani Peninsula of Greece on the Mediterranean. I found a very similar recipe to what I enjoyed in The World Central Kitchen Cookbook, as all Greek cooks have their versions. World Central Kitchen worked with restaurants in Greece to serve it to residents after wildfires there a few years ago so it’s as authentic as they come!
This Briam recipe is:
- Super easy!
- Healthy!
- Lush and flavorful!
Don’t forget the crusty bread and a chunk of feta cheese. Add some kalamata olives, and you have a rustic, satisfying Greek feast that’s simple yet full of bold, sunny, authentic flavor.
How to Make BRiam (Greek Roasted Vegetables)
Recipe Ingredients:
Here’s everything you’ll need to make this briam recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Eggplant: Globe eggplant, the most common variety, is readily available in nearly every grocery store. Japanese eggplant, which is long and slender, is another good option because it’s less bitter. When sliced into rounds, Japanese eggplant is similar in size to the potatoes, tomatoes, and zucchini, making it ideal for layered dishes. However, since globe eggplant is easier to find, I typically use half of one, slicing it lengthwise and then again into smaller pieces. Reserve the other half for another use.
- 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.
- Zucchini: Can also use yellow summer squash, but I suggest green zucchini for the color.
- Tomatoes: I prefer plum tomatoes because they’re less watery and won’t fall apart as much.
- Oregano: I use both fresh and dried oregano in this Briam recipe. The fresh oregano flavors the olive oil to be drizzled over the uncooked vegetables. However, because Briam is a long-cooking dish, the dried oregano helps create a more complex, authentic Greek flavor.
- Thyme: Use fresh thyme; I don’t recommend dried thyme because dried thyme can become bitter when cooked for a long period of time.
- Olive Oil: Use a good Greek olive oil if possible.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- In a small saucepan or skillet, combine the olive oil, garlic, fresh oregano and thyme. Heat over low heat until it comes to a gentle simmer. Turn off the heat and let it steep while prepping the vegetables.
- Slice the potatoes, zucchini, eggplant, and tomatoes 3/8-inch thick. Cut the onion in half and slice approximately 3/8-inch thick.
- Combine the potatoes, zucchini, and eggplant in a large bowl. Pour half the infused oil over the vegetables including the garlic, add 1/4 teaspoon dried oregano, 3/4 teaspoon salt and black pepper to taste, and toss until coated.
- Pour the petite diced tomatoes into the bottom of a large baking dish, such as a 13 x 9-inch or large oval gratin dish. Season with remaining salt, freshly ground black pepper and remaining dried oregano.
- Place the potatoes, zucchini, and eggplant in the dish over the tomatoes, alternating and overlapping until they’re all used. If any are left over, tuck them evenly throughout the baking dish. Ensure the garlic slices are evenly distributed in the baking dish.
- Tuck the tomato slices in among the other vegetables so they’re evenly distributed in the baking dish. Do the same with the red onion slices. Drizzle the remaining infused oil over the vegetables as well as any from the bowl that held the potatoes, zucchini, and eggplant. (It should have a rustic appearance.)
- Cover loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the vegetables are lightly browned, approximately 45 minutes. Serve with crusty bread so you don’t waste a drop of those lovely vegetable, tomato and olive oil juices!
Chef Tips and tricks:
- An average-sized globe eggplant will be too large for this briam recipe. You can use baby eggplant, a small Japanese eggplant or, do what I did and cut an average-sized globe eggplant in half from the stem to the bottom end, cut the half in half from the stem to the bottom end, and then slice to create quarter circles as shown in the step-by-step instructions. Save the other half for a Mediterranean Vegetable Galette or Green Olive Tapenade. Place the quarter-circles into the baking dish with the purple skin facing up.
- Slicing the vegetables for Briam into a uniform width will ensure they all get cooked. However, you’ll want to gauge doneness by the potatoes; make sure you can easily pierce them with the tip of a paring knife.
Recipe FAQs:
Yes! Briam will be the best the day it’s made. However, if you need to, it can be made a day ahead of time. Roast as directed, then cool completely, cover and refrigerate. Cover and reheat at 350 degrees until heated through.
Yes, you can but expect the vegetables to be softer after being frozen and thawed. 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.
You can use yellow summer squash in place of or in addition to zucchini, swap out the eggplant with bell pepper or, swap out the potatoes with carrots for a touch of sweetness.
Serve with:
- 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
- Summer Vegetable Casserole
Get all my vegetarian and vegan recipes at Vegetarian and Vegan Entrees – From A Chef’s Kitchen.
Briam Recipe (Greek Roasted Vegetables)
Ingredients
- 2/3 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 pound Yukon gold potatoes
- 1 pound zucchini
- 1/2 medium globe eggplant (sliced vertically)
- 8 ounces plum tomatoes, (approximately 4 medium)
- 1 medium red onion
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 1 can (14.5-ounce) petite diced tomatoes, undrained
- 1/2 teaspoon dried oregano, divided
- Crusty bread, optional
Instructions
- Preheat oven to 400 degrees.
- In a small saucepan or skillet, combine the olive oil, garlic, fresh oregano and thyme. Heat over low heat until it comes to a gentle simmer. Turn off the heat and let it steep while prepping the vegetables.
- Slice the potatoes, zucchini, eggplant, and tomatoes 3/8-inch thick. Cut the onion in half and slice approximately 3/8-inch thick.
- Combine the potatoes, zucchini, and eggplant in a large bowl. Pour half the infused oil over the vegetables including the garlic, add 1/4 teaspoon dried oregano, 3/4 teaspoon salt and black pepper to taste, and toss until coated.
- Pour the petite diced tomatoes into the bottom of a large baking dish, such as a 13 x 9-inch or large oval gratin dish. Season with remaining salt, freshly ground black pepper and remaining dried oregano.
- Place the potatoes, zucchini, and eggplant in the dish over the tomatoes, alternating and overlapping until they're all used. If any are left over, tuck them evenly throughout the baking dish. Ensure the garlic slices are evenly distributed in the baking dish.
- Tuck the tomato slices in among the other vegetables so they're evenly distributed in the baking dish. Do the same with the red onion slices. (It should have a rustic appearance.)
- Drizzle the remaining infused oil over the vegetables as well as any from the bowl that held the potatoes, zucchini, and eggplant.
- Cover loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the vegetables are lightly browned, approximately 45 minutes.
- Let stand 15 minutes. Serve with crusty bread.
Notes
- Japanese eggplant, which is long and slender, is another good option because it’s less bitter.
- Swap out any of the vegetables with sweet bell peppers or carrots.
- An average-sized globe eggplant will be too large for this briam recipe. You can use baby eggplant, a small Japanese eggplant or, do what I did and cut an average-sized globe eggplant in half from the stem to the bottom end, cut the half in half from the stem to the bottom end, and then slice to create quarter circles as shown in the step-by-step instructions.
- Gauge doneness by the potatoes; ensure you can easily pierce them with the tip of a paring knife.
- Briam will be the best right after it’s made. However, if you need to, it can be made a day ahead of time. Roast as directed, then cool completely, cover, and refrigerate.
- Cover and reheat at 350 degrees until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’ve been looking for this recipe and the name of it everywhere after I had it at someone’s house in the 90’s. I can’t wait to try it. And where are your dishes from? Thank you! I just made your Thai curry! So good!
Thanks so very much and sure hope you enjoy! I get a lot of my dishes and props from the Hearth and Hand collection from Joanna Gaines at Target. From what I understand, those purchases help support St. Jude here in Memphis. Thanks again and let me know how it goes!
This is wonderful! This will be my lunch soon.
Hi, Chef Mimi, Thanks so much and happy you will enjoy!