This authentic Greek Briam recipe brings the sun-kissed Mediterranean flavors straight to your table in just 90 minutes.
A vibrant medley of oven-roasted vegetables creates a hearty, vegetarian main dish that’s both nourishing and satisfying.
With only 281 calories per serving and packed with 5.8g of fiber, this traditional Greek comfort food delivers the perfect balance of health and flavor.
Whether you’re planning a family dinner or meal prepping for the week, this foolproof recipe yields 8 generous portions of perfectly seasoned, tender vegetables.
Essential Ingredients
- Tomatoes: 1kg ripe ones, chopped (or 3-4 tins of plum tomatoes as alternative)
- Root Vegetables: 500g potatoes, evenly sliced for consistent cooking
- Summer Vegetables: 500g each of aubergines and zucchinis, sliced to 1cm thickness
- Aromatics: 1 red onion and 2 garlic cloves, bringing depth of flavor
- Oil & Herbs: 3/4 cup olive oil and 2 tbsp fresh parsley for Mediterranean touch
- Seasonings: Salt and freshly ground pepper to taste
Cooking Instructions
- Preparation: Cut potatoes, courgettes, and aubergines into 1cm slices. Remember to wash vegetables thoroughly!
- Pan Selection: Choose a 30x35cm baking pan to ensure vegetables cook evenly
- Layering: Start with tomato slices at bottom, followed by other vegetables, onions, and garlic. Top with remaining tomatoes
- Seasoning: Season each layer generously, finish with parsley and a good drizzle of olive oil
- Baking: Cover with foil, bake at 200°C for 80-90 minutes, removing foil halfway and tossing vegetables
- Serving: Present hot with feta cheese and crusty bread on the side
Cooking Tips
This Greek veggie bake works best when you slice all your vegetables to the same thickness – about 1cm is perfect! For the tastiest results, arrange your tomato slices in a single layer at the bottom of the pan.
This creates a delicious base that keeps everything moist. When you’re adding the olive oil, be generous – it helps the vegetables roast beautifully and creates that classic Mediterranean flavor.
Make It Your Own
While this classic briam recipe is amazing as is, you can add your own twist! Green bell peppers work wonderfully in this dish.
You can also try adding sliced carrots or sweet potatoes for extra color and sweetness. If you’re using canned tomatoes instead of fresh ones, drain them well to avoid too much liquid. For a different taste, sprinkle some oregano or thyme along with the parsley.
Serving Ideas
Briam tastes amazing straight from the oven, but it’s even better the next day when all the flavors have mixed together.
Serve it with chunks of feta cheese on top and warm crusty bread on the side to soak up all those tasty juices.
It’s perfect as a main vegetarian dish, or you can serve it as a side with grilled meat. For a complete Greek meal, add some Kalamata olives and a simple Greek salad.
Storage Tips
Let your briam cool down completely before storing it in an airtight container in the fridge – it’ll stay fresh for up to 4 days.
You can warm it up in the oven for about 15 minutes at 180C, or enjoy it at room temperature like many Greeks do!
If you make a big batch, you can freeze portions for up to 3 months. Just thaw overnight in the fridge before reheating.
Delicious Briam (Greek Mixed Roasted Vegetables)
Equipment
- Large baking pan (30*35cm)
Ingredients
- 1 kg ripe tomatoes, chopped Alternatively use 3-4 tins of plum tomatoes, strained and chopped
- 1/2 kg potatoes, sliced
- 1/2 kg aubergines, sliced
- 1/2 kg zucchinis (courgettes), sliced
- 3/4 cup olive oil
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 2 tbsps chopped parsley
- salt and freshly ground pepper
Instructions
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!