Learn how to make Briam, a traditional Greek roasted vegetable dish made with seasoned tomatoes, potatoes, and zucchini. Perfect as a meatless main or a hearty side with your favorite Mediterranean-inspired meals!
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Turning humble vegetables into a gourmet delight is what this Greek Briam recipe is all about! Picture savory seasoned tomatoes and potatoes intertwined with zucchini and onion roasted in the oven until each veggie is tender and lightly caramelized around the edges.
Easy and delicious, these Greek roasted vegetables can be served as a hearty and healthy vegetarian meal or as a side dish with Greek favorites like moussaka or souvlaki. As a bonus, vegetable briam is inherently gluten free and vegan!
What is briam?
Greek briam is a vegetable-forward dish that’s typically made by roasting rounds of zucchini, eggplant, and potatoes on top of tomato sauce seasoned with garlic, onions, and oregano. These summer vegetables are generously coated with olive oil, salt, and pepper before being roasted to perfection, lending a rich and classic Mediterranean flavor to each bite.
Briam vs. ratatouille
Briam may remind you of its French cousin, ratatouille, when you first look at it. However, ratatouille vegetables are usually sautéed or stewed with herbs like thyme and rosemary. In contrast, briam simply layers raw, oregano-seasoned, and olive oil-dressed vegetables on top of tomato sauce before everything is roasted in the oven.
Ingredients needed
- Potatoes – I used Yukon gold potatoes because their large, golden slices stand out next to the other veggies. Plus, I can’t resist their naturally buttery soft texture and flavor. If you can’t find Yukon’s, use Russet potatoes as a substitute.
- Zucchini – Thinly sliced into rounds.
- Red onion
- Roma tomatoes – Look for plump, ripe, and juicy red Roma tomatoes.
- Canned tomatoes – I recommend using a can of petite diced tomatoes or a jar of passata (sometimes labeled as tomato purée), a type of tomato purée made from ripe, fresh tomatoes.
- Dried oregano
- Garlic cloves – Don’t swap these for garlic powder or pre-minced garlic! The fresh stuff will give your briam the best savory flavor profile.
- Extra virgin olive oil – Use a good-quality oil. It encourages all of the vegetables to soften and tenderize, and gives the dish its rich, Mediterranean flavor.
- Kosher salt and pepper
How to make Greek briam
Stir the canned tomatoes, oregano, and garlic together in an oven-proof dish.
Arrange the vegetable slices in rows or in a spiral pattern on top of the tomato sauce. Add a drizzle of olive oil over top, then season with salt and pepper.
Cover the dish with aluminum foil and roast in the oven.
After 45 minutes, remove the foil and continue baking until the veggies are tender, have charred edges, and most of the liquid has evaporated. Enjoy!
Tips and tricks
- Slice the vegetables into uniform rounds to help them cook evenly and at the same time. A mandoline is a great tool to use for this step!
- Allow the roasted vegetables to rest for 5 to 10 minutes after baking. As they cool slightly, the flavors will meld together and the consistency won’t be as loose, making your scoops less messy.
- In addition to zucchini, tomatoes, and potatoes, you can make this recipe with other vegetables, like eggplant, bell peppers, carrots, sweet potatoes, or portobello mushroom caps.
- Have a little fun with this recipe! Garnish the dish with a spritz of lemon juice for tang or crumbled feta cheese for a cheesy twist.
FAQs
Can you make briam ahead of time?
Yes, briam is an excellent make-ahead dish. You may even find that the flavors are even better when the vegetables have time to marinate in the savory herbs and tomatoes!
Feel free to assemble all the ingredients in the baking dish one day ahead of time. Simply cover the dish and refrigerate until you’re ready to bake it the next day.
How can you tell when briam is done?
You’ll know it’s cooked to perfection when a knife easily glides through the roasted potatoes.
In total, my roasted Greek vegetables took around 1 hour and 15 minutes to fully cook but the cooking time may vary depending on your oven and how thick you sliced the vegetables. Keep an eye on the dish during the last 30 minutes of cooking, just in case.
What to serve with briam
A side of warm, crusty bread or soft pita is a must-have to soak up every last drop of the tomato sauce. Feel free to pair your briam with hummus or tzatziki and crudites on the side to turn this healthy Mediterranean side dish into a filling meal.
It’s no secret that briam is a wonderful side dish for your Greek-inspired meals as well. Serve a scoop alongside your Greek-marinated grilled chicken, fish, or lamb chops, or over a bed of couscous, quinoa, or orzo for a wholesome and complete vegetarian meal.
Or, check out one of these tasty side dishes.
Storing
Allow the vegetables to cool to room temperature before transferring them to an airtight container. Store the leftovers in the refrigerator for 3 to 4 days.
To reheat, place the vegetables back in an oven-safe dish, cover it with foil, and bake in a 350°F oven for 15 to 20 minutes or until they’re heated through.
More Greek and Mediterranean recipes
- Mediterranean Nachos with Hummus
- Greek Lamb Lettuce Wraps with Tzatziki
- Greek Lamb Bowl with Lemon Orzo
- Greek Stuffed Zucchini Boats
- Chicken Gyro Bowl
- Mediterranean Tuna Chickpea Salad
Did you make this Greek briam recipe?
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Briam (Greek Roasted Vegetables)
Ingredients
- 3 medium yukon gold potatoes (thinly sliced into rounds (about 1/6 inch thick))
- 2 medium zucchini (thinly sliced into rounds (about ¼-inch thick))
- 1 red onion (sliced into half moons)
- 2 roma tomatoes (sliced into rounds)
- 1 14.5 ounce can petite diced tomatoes or passata
- 2 teaspoons dried oregano
- 3 cloves garlic (minced)
- ⅓ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 400 degrees.
- To an oven-proof dish or pan, add the diced tomatoes (or passata), oregano, and garlic. Stir to combine.
- Then arrange the seasoned vegetables in rows or a spiral pattern over the tomato mixture.
- Drizzle with the olive oil and sprinkle with salt and pepper.
- Cover the pan with foil and bake for 45 minutes. Remove the foil and place the pan back in oven and bake for another 30 minutes or until the veggies are soft and charred and most of the liquid has evaporated. Enjoy warm or at room temperature.
