Briam Recipe (Greek Roasted Vegetables)
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.
Servings: 8
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
Recipe revised 7-1-25.
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 237kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 302mg | Potassium: 563mg | Fiber: 4g | Sugar: 4g | Vitamin A: 383IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 1mg