Briam is a hearty Greek casserole dish featuring roasted vegetables cooked in a generous amount of olive oil and seasoned with simple Mediterranean flavors.
In Briam, you'll usually find a mix of veggies like zucchini, peppers, eggplants, onions, garlic, okra, tomatoes, and potatoes.
This delicious Mediterranean roasted vegetable dish is typically served as a main course, often paired with feta cheese, olives, and crusty bread. Simply delicious!
Just like Traditional French Ratatouille Nicoise, it also makes an amazing side dish alongside grilled or roasted meat, chicken, or fish.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Zucchini - Any variety of zucchini or yellow squash works great, just make sure they're fresh and firm.
- Peppers - While I prefer Romano peppers, feel free to use your favorite sweet peppers in any color you like.
- Red onions - They offer a sharper flavor compared to regular onions and lend a beautiful purple hue to this vibrant roasted Greek vegetables. Alternatively, you can opt for brown or yellow onions.
- Tomatoes - Opt for ripe and juicy summer tomatoes whenever possible, or during the winter season, canned crushed tomatoes work just as well.
- Potatoes - Feel free to use any floury potatoes you have on hand, similar to those you would use for roasting.
- Olive oil - I use good quality cooking olive oil for this delicious Greek vegetable side dish.
How to Make Roasted Greek Vegetables?
Preheat the oven to 200°C (390°F). Grease a baking dish with ½ tablespoon of olive oil.
Start by arranging the sliced tomatoes at the bottom of the greased baking dish. Sprinkle half of chopped thyme, garlic, salt, and black pepper evenly over the vegetables.
Drizzle the tomatoes with ¼ of olive oil, ensuring they are lightly coated. Layer half of the sliced potatoes on top of the tomatoes.
Arrange sliced zucchini, followed by another layer of potatoes, red pepper, and red onion.
Sprinkle chopped thyme, garlic, salt, and black pepper evenly over each layer.
Drizzle the remaining olive oil, ensuring everything is lightly coated. Cover the baking dish with aluminium foil. Place the covered dish in the preheated oven and roast for about 45-50 minutes, or until the vegetables are tender and lightly browned.
Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
If the vegetables are not browned enough, roast them for another 10 minutes, until they are slightly charred. Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
Top Tips From the Chef
- Choose the freshest vegetables available to ensure the best flavor and texture in your Briam.
- Aim for uniform slices of vegetables so they all cook up at the same.
- Use a generous amount of olive oil for that extra richness and flavor. It's the secret sauce to a tasty Briam.
- Cover up the dish with some tin foil to lock in steam, making the veggies super soft and moist.
- Check the veggies with a fork to see if they're tender enough. If not, put them back in for a bit longer until they're just right.
- Feel free to use whatever vegetables you have on hand, and don't stress about arranging them perfectly!
How to Store the Leftovers?
Let the leftovers to cool completely to room temperature before transferring them to an airtight container.
Store the Briam in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months!
What to Serve with Greek Vegetables?
The perfect way to enjoy Briam is with warm crusty bread for dipping into those tasty juices, plus some crumbled feta cheese and a bowl of mixed olives on the side.
A refreshing tzatziki sauce or Cacik (Turkish Yogurt Dip) pairs wonderfully with the roasted vegetables.
Serve along a bowl of fresh Greek Cucumber Salad or some creamy hummus and warm pita bread on the side for a Mediterranean-inspired feast.
Recipe FAQs
Yes, you can freeze roasted vegetables. Allow them to cool completely, then transfer them to airtight containers or freezer bags. Remove as much air as possible before sealing. Frozen roasted vegetables will typically last for about 3-4 months in the freezer.
The leftovers are great at room temperature. However, if you want to reheat them, simply preheat your oven to 350°F (175°C).
Place the vegetables in an oven-safe dish, cover with foil, bake for 10-15 minutes until heated through, remove the foil for the last few minutes, and serve hot.
Ratatouille is a French dish made with tomatoes, zucchini, eggplant, bell peppers, onions, garlic, and herbs like thyme and basil. It's typically cooked on the stovetop and has a stew-like consistency.
On the other hand, Briam is a Greek dish made with similar vegetables like tomatoes, zucchini, potatoes, and onions, and is typically baked in the oven until the vegetables are soft and caramelized.
Related Recipes
For more delicious Greek side dishes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Roasted Greek Vegetables recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Briam - Greek Roasted Vegetables
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Sharp knife
Ingredients
- 2 large tomatoes (sliced)
- 2 medium potatoes (peeled and sliced)
- 2 medium zucchini (sliced)
- 1 large red pepper (sweet Romano pepper) (deseeded and sliced)
- 1 medium red onion (peeled and sliced)
- 3 cloves garlic (finely chopped)
- 4 tablespoon good quality olive oil (for vegetables)
- ½ tablespoon olive oil (for greasing the dish)
- 3 sprigs fresh thyme (finely chopped)
- ⅓ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 200°C (390°F).
- Grease a baking dish with ½ tablespoon of olive oil.
- Start by arranging the sliced tomatoes at the bottom of the greased baking dish.
- Sprinkle half of chopped thyme, garlic, salt, and black pepper evenly over the vegetables.
- Drizzle the tomatoes with ¼ of olive oil, ensuring they are lightly coated.
- Layer half of the sliced potatoes on top of the tomatoes.
- Arrange sliced zucchini, followed by another layer of potatoes, red pepper, and red onion.
- Sprinkle chopped thyme, garlic, salt, and black pepper evenly over each layer.
- Drizzle the remaining olive oil, ensuring everything is lightly coated. Cover the baking dish with aluminum foil.
- Place the covered dish in the preheated oven and roast for about 45-50 minutes, or until the vegetables are tender and lightly browned.
- Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
- If the vegetables are not browned enough, roast them for another 10 minutes, until they are slightly charred.
- Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
Notes
- Choose the freshest vegetables available to ensure the best flavor and texture in your Briam.
- Aim for uniform slices of vegetables so they all cook up at the same.
- Use a generous amount of olive oil for that extra richness and flavor. It's the secret sauce to a tasty Briam.
- Cover up the dish with some tin foil to lock in steam, making the veggies super soft and moist.
- Check the veggies with a fork to see if they're tender enough. If not, put them back in for a bit longer until they're just right.
- Feel free to use whatever vegetables you have on hand, and don't stress about arranging them perfectly!
Louise says
Such a comforting tray of roasted vegetables. Everything cooked perfectly, and the olive oil and herbs made it so good.