Briam - Greek Roasted Vegetables

5 from 2 votes

Briam - Greek Roasted Vegetables

Briam is a hearty Greek casserole dish featuring roasted vegetables cooked in a generous amount of olive oil and seasoned with simple Mediterranean flavors.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 280kcal

Author: Ayla Clulee

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

US Customary - Metric

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!

Nutrition