Roasted Greek Vegetables (Briam)

Roasted Greek Vegetables (also known as Briam) is an extremely popular vegan dish across the Mediterranean.

Featuring thinly sliced fresh vegetables marinated in tomatoes, garlic, herbs and lots of extra virgin olive oil.

This dish is the perfect example of how a few simple quality ingredients is all you need for a flavor packed and nutritious meal.

Roasted Greek Vegetables (Briam) are typically served as a side dish or as a main with some crusty bread and feta cheese.

This recipe is vegan, low carb, gluten-free and has zero cholesterol!

Looking for more nutritious Greek recipes? Check out my Greek Salad Skewers or Easy Greek Hummus.

WHAT IS BRIAM?

Traditional Briam (Μπριάμ) is an assortment of roasted Greek vegetables in olive oil, which falls under the ‘ladera family’ in Greek cuisine.

Ladera (Lathera) is Greek for “in oil” referring to vegetable or bean-based dishes that are cooked in lots of evoo.

It’s a very similar dish to the widely known ‘ratatouille’. Made with potatoes, zucchini, aubergine, onion, tomatoes and seasoned with Greek herbs, garlic and evoo.

Roasted Greek Vegetables (Briam) makes an amazing side dish, but in Greece it is typically served as an entrée.

It’s commonly served with crusty bread, feta and olives. Don’t forget to dip the bread in the leftover oil on your plate!

WHAT INGREDIENTS DO I NEED FOR ROASTED GREEK VEGETABLES?

Yukon gold potatoes – this is the most commonly used potato, but russet potatoes will also work.

Zucchini – no need to peel the zucchini. Use them from your garden if you can but make sure they are firm.

Eggplant – also known as aubergine. Make sure to choose one vibrant in color and heavy for its size.

Red onion – make sure to thinly slice for best results. If the red onion is very large, slice into half-moons instead of whole rounds.

Canned diced tomatoes – this adds a great texture, but you may also use tomato puree or fresh tomatoes.

Garlic – fresh is best. Finely chop, mince, or grate the garlic.

Fresh parsley – fresh is best here for the most authentic flavor but you can sub for 2 tsp dried if needed.

Dried oregano – one of the most quintessential Greek herbs that you can use.

Extra virgin olive oil – this is the star of this dish, so using high quality evoo is recommended. Greek evoo is the most ideal.

Salt & pepper – these basic seasonings help elevate the natural flavors of the vegetables. Add more or less to your liking.

HOW TO MAKE ROASTED GREEK VEGETABLES (BRIAM)

Prep the veggies

Step 1 – Peel and slice potatoes into 1/8-inch-thick rounds. Slice zucchinis, eggplant and red onion into ¼ inch thick rounds. Mince garlic and chop parsley.

Season

Step 2 – Add potatoes, zucchini, eggplant, red onion, minced garlic and 2 tbsp chopped parsley to a large bowl. Drizzle with 2 tbsp olive oil and season with salt, pepper, dried oregano and 2 tbsp fresh parsley.

Mix well making sure everything is evenly coated.

Assemble the dish

Step 3 – Preheat oven to 400 F.

Step 4 – In a large casserole dish, add in half the diced tomatoes and spread to cover the bottom. Place potatoes, zucchini, eggplant and red onion in layers, alternating vegetables for each layer.

Step 5 – Drizzle the top with whatever is left of the marinade from the bowl along with 2 more tbsp olive oil. Spread the remaining half of the diced tomatoes over the top.

Bake

Step 6 – Cover the pan loosely with foil and bake for 40 minutes. After 40 minutes, remove foil and return to oven to bake for 35-40 minutes more or until most the liquid has evaporated, and veggies are soft.

Serve

Step 7 – Remove and top with 2 more tbsp fresh parsley for garnish (optional).

Serve roasted Greek vegetables warm as a side dish or with some feta and bread as a main dish.

RECIPE TIPS

• Use a mandoline slicer to get thinly sliced veggies. You don’t want them too thin or too thick.
• Choose vegetables that are close to the same shape and size for even cooking.
• The roast time with foil ensures the veggies get cooked to tender perfection. At the end, you may want to broil for a few minutes to get a nice charred top.
• If your red onion is large, cut in half and then slice to make half-moons.

WHAT TO SERVE WITH ROASTED GREEK VEGETABLES

Roasted Greek Vegetables (Briam) makes for an incredible vegan main course that you can serve alongside some fresh bread or rice.  

Greeks typically enjoy with crusty bread, lots of feta and fresh olives.

If you’re enjoying as a side dish there are many options to serve it with!

Below are some suggestions:

• Chicken souvlaki
• Greek meatballs
• Authentic pastitsio
• Pita bread
• Greek lemon potatoes

MAKE AHEAD INSTRUCTIONS

One night in advance

Make these roasted Greek vegetables up to one night in advance. Just let it cool completely, cover tightly and store in the fridge.

When you’re ready, heat it in a 350 F oven until warmed through.

Freeze it

You can also prepare fully and then freeze. Make sure to thaw completely in the fridge overnight before you want to enjoy it.

Then add a splash of water to the dish and heat in a 350 F oven until warmed through.

Time saving make-ahead steps

Prepare all the vegetables and place in an airtight container in the fridge until you’re ready to assemble the Briam. Then assemble and bake as recipe instructs.

STORING LEFTOVERS

Store these roasted Greek vegetables in an airtight container in the fridge for up to 4 days.

Reheat in a 350 F preheated oven or in a pan over medium heat. 

RECOMMENDED TOOLS

• Mandoline slicer
• Casserole dish
• Garlic mincer

RECIPE FAQ’S

MORE GREEK RECIPES YOU’LL LOVE

• Green Beans and Tomatoes (Fasolakia)
• Greek Chicken Salad
• Traditional Moussaka

RECIPE VIDEO

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