Briam (Greek Roasted Vegetables)

Finished briam out of oven in casserole dish.

Course: Vegetable

Cuisine: Greek

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: people

Calories: 196kcal

Author: Platings and Pairings

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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Equipment

Casserole Dish

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 1 14.5 ounce can petite diced tomatoes (or passata), 2 teaspoons dried oregano, and 3 cloves garlic. Stir to combine.
Then arrange the vegetables in rows or a spiral pattern over the tomato mixture.
Drizzle with the ⅓ cup extra virgin olive oil and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon 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.

Notes

Make ahead

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.

Storage

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.

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.

Nutrition