Greek Briam: Roasted Vegetable Medley
A classic Greek dish of roasted vegetables, layered and baked until tender and flavorful. Perfect as a main or side, served with feta and crusty bread.
- Prep30 min
- Cook2h
- Total2h 30m
- DifficultyMedium
- Servings8
Briam is the Greek version of ratatouille, a hearty and healthy dish where summer vegetables shine. The secret lies in slow roasting, which caramelizes the vegetables and concentrates their flavors.
This recipe layers eggplant, zucchini, potatoes, and onions, then bakes them in a rich tomato sauce with plenty of olive oil. The result is a tender, almost creamy texture that pairs beautifully with salty feta and crusty bread. It's a staple in Greek homes, especially during the summer months.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Slice the eggplant and zucchini into 1/4-inch rounds. If the eggplant slices are too large, cut them in half. Peel the potatoes and slice them into 1/6-inch rounds. Halve the onion and slice it thinly. Roughly chop the garlic.
- In a large bowl (or directly in the baking dish), combine the eggplant, zucchini, potatoes, and onion. Season generously with sea salt, pepper, and dried oregano. Drizzle with half the olive oil and toss gently to coat.
- Arrange the vegetables in a baking dish, stacking them upright in groups of eggplant, zucchini, potato, and onion. Repeat until the dish is full.
- In a small bowl, mix the crushed tomatoes with the chopped garlic, sugar, 1 tablespoon dried oregano, and some fresh herb leaves. Season with salt and pepper. Pour this mixture over the vegetables, using your hands to push it between the layers.
- Pour the remaining olive oil and the broth over the vegetables. Tuck fresh herb sprigs between the slices. Cover the dish tightly with aluminum foil.
- Bake covered for 1 hour and 30 minutes. Then remove the foil and bake uncovered for another 1 hour and 30 minutes, until the vegetables are very tender and the top is lightly browned. Check the liquid level during baking; if it seems dry, add a little water or broth.
- Remove from the oven and let rest for 20 minutes. Serve warm or at room temperature, with crumbled feta and crusty bread. Sprinkle with fresh thyme leaves or chili flakes if desired.
💡 Tips
- For best results, use a large, shallow baking dish so the vegetables cook evenly.
- You can prepare the vegetables a day ahead and assemble just before baking.
- Leftovers taste even better the next day; reheat gently in the oven.
Inspired by a recipe from The Greek Foodie