• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Main Dishes

    Briam - Greek Roasted Vegetables

    Published: Mar 28, 2024 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Briam is a hearty Greek casserole dish featuring roasted vegetables cooked in a generous amount of olive oil and seasoned with simple Mediterranean flavors.

    In Briam, you'll usually find a mix of veggies like zucchini, peppers, eggplants, onions, garlic, okra, tomatoes, and potatoes.

    This delicious Mediterranean roasted vegetable dish is typically served as a main course, often paired with feta cheese, olives, and crusty bread. Simply delicious!

    colourful greek roasted vegetables served on a plate

    Just like Traditional French Ratatouille Nicoise, it also makes an amazing side dish alongside grilled or roasted meat, chicken, or fish.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for briam
    • Zucchini - Any variety of zucchini or yellow squash works great, just make sure they're fresh and firm.
    • Peppers - While I prefer Romano peppers, feel free to use your favorite sweet peppers in any color you like.
    • Red onions - They offer a sharper flavor compared to regular onions and lend a beautiful purple hue to this vibrant roasted Greek vegetables. Alternatively, you can opt for brown or yellow onions.
    • Tomatoes - Opt for ripe and juicy summer tomatoes whenever possible, or during the winter season, canned crushed tomatoes work just as well.
    • Potatoes - Feel free to use any floury potatoes you have on hand, similar to those you would use for roasting.
    • Olive oil - I use good quality cooking olive oil for this delicious Greek vegetable side dish.

    How to Make Roasted Greek Vegetables?

    Making this popular Greek vegetables recipe is very easy and straightforward.

    However, to achieve the best results you need to follow a few simple steps:

    Preheat the oven to 200°C (390°F).

    Grease a baking dish with ½ tablespoon of olive oil. 

    Start by arranging the sliced tomatoes at the bottom of the greased baking dish. 

    Sprinkle half of chopped thyme, garlic, salt, and black pepper evenly over the vegetables.

    sliced tomatoes arranged on bottom of baking dish

    Drizzle the tomatoes with ¼ of olive oil, ensuring they are lightly coated.

    Layer half of the sliced potatoes on top of the tomatoes.

    sliced potatoes are layered over sliced tomatoes

    Arrange sliced zucchini, followed by another layer of potatoes, red pepper, and red onion.

    sliced zucchini arranged over potatoes
    sliced potatoes arranged over sliced zucchini

    Sprinkle chopped thyme, garlic, salt, and black pepper evenly over each layer.

    sliced peppers and red onions sprinkled over potatoes

    Drizzle the remaining olive oil, ensuring everything is lightly coated. Cover the baking dish with aluminum foil.

    Place the covered dish in the preheated oven and roast for about 45-50 minutes, or until the vegetables are tender and lightly browned.

    Once cooked, remove the foil and allow the vegetables to cool slightly before serving.

    roasted Greek vegetables in a baking dish

    If the vegetables are not browned enough, roast them for another 10 minutes, until they are slightly charred.

    Once cooked, remove the foil and allow the vegetables to cool slightly before serving.

    Top Tips From the Chef

    • Choose the freshest vegetables available to ensure the best flavor and texture in your Briam.
    • Aim for uniform slices of vegetables so they all cook up at the same.
    • Use a generous amount of olive oil for that extra richness and flavor. It's the secret sauce to a tasty Briam.
    • Cover up the dish with some tin foil to lock in steam, making the veggies super soft and moist.
    • Check the veggies with a fork to see if they're tender enough. If not, put them back in for a bit longer until they're just right.
    • Feel free to use whatever vegetables you have on hand, and don't stress about arranging them perfectly!

    How to Store the Leftovers?

    Let the leftovers to cool completely to room temperature before transferring them to an airtight container.

    Store the Briam in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months!

    What to Serve with Greek Vegetables?

    The perfect way to enjoy Briam is with warm crusty bread for dipping into those tasty juices, plus some crumbled feta cheese and a bowl of mixed olives on the side.

    A refreshing tzatziki sauce or Cacik (Turkish Yogurt Dip) pairs wonderfully with the roasted vegetables.

    Serve along a bowl of fresh Greek Cucumber Salad or some creamy hummus and warm pita bread on the side for a Mediterranean-inspired feast.

    Recipe FAQs

    Can you freeze roasted vegetables?

    Yes, you can freeze roasted vegetables. Allow them to cool completely, then transfer them to airtight containers or freezer bags. Remove as much air as possible before sealing. Frozen roasted vegetables will typically last for about 3-4 months in the freezer.

    How to reheat roasted Greek vegetables?

    The leftovers are great at room temperature. However, if you want to reheat them, simply preheat your oven to 350°F (175°C).
    Place the vegetables in an oven-safe dish, cover with foil, bake for 10-15 minutes until heated through, remove the foil for the last few minutes, and serve hot.

    What is the difference between ratatouille and Briam?

    Ratatouille is a French dish made with tomatoes, zucchini, eggplant, bell peppers, onions, garlic, and herbs like thyme and basil. It's typically cooked on the stovetop and has a stew-like consistency.
    On the other hand, Briam is a Greek dish made with similar vegetables like tomatoes, zucchini, potatoes, and onions, and is typically baked in the oven until the vegetables are soft and caramelized.

    Related Recipes

    For more delicious Greek side dishes, why not try:

    • Melitzanosalata (Roasted Greek Eggplant Dip)
    • spicy greek feta dip served in a bowl with pita bread
      Tirokafteri (Spicy Whipped Feta Dip)
    • Greek Salad with feta
      Greek Cucumber Salad
    • pocketless pita bread
      Greek Pita Bread

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious Roasted Greek Vegetables recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    Briam - Greek Roasted Vegetables

    Ayla Clulee
    Briam is a hearty Greek casserole dish featuring roasted vegetables cooked in a generous amount of olive oil and seasoned with simple Mediterranean flavors.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course, Side Dish
    Cuisine Greek, Mediterranean
    Servings 4 people
    Calories 280 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife

    Ingredients
     
     

    • 2 large tomatoes (sliced)
    • 2 medium potatoes (peeled and sliced)
    • 2 medium zucchini (sliced)
    • 1 large red pepper (sweet Romano pepper) (deseeded and sliced)
    • 1 medium red onion (peeled and sliced)
    • 3 cloves garlic (finely chopped)
    • 4 tablespoon good quality olive oil (for vegetables)
    • ½ tablespoon olive oil (for greasing the dish)
    • 3 sprigs fresh thyme (finely chopped)
    • ⅓ teaspoon salt
    • ¼ teaspoon freshly ground black pepper

    Instructions
     

    • Preheat the oven to 200°C (390°F).
    • Grease a baking dish with ½ tablespoon of olive oil.
    • Start by arranging the sliced tomatoes at the bottom of the greased baking dish.
    • Sprinkle half of chopped thyme, garlic, salt, and black pepper evenly over the vegetables.
    • Drizzle the tomatoes with ¼ of olive oil, ensuring they are lightly coated.
    • Layer half of the sliced potatoes on top of the tomatoes. 
    • Arrange sliced zucchini, followed by another layer of potatoes, red pepper, and red onion.
    • Sprinkle chopped thyme, garlic, salt, and black pepper evenly over each layer.
    • Drizzle the remaining olive oil, ensuring everything is lightly coated. Cover the baking dish with aluminum foil.
    • Place the covered dish in the preheated oven and roast for about 45-50 minutes, or until the vegetables are tender and lightly browned.
    • Once cooked, remove the foil and allow the vegetables to cool slightly before serving.
    • If the vegetables are not browned enough, roast them for another 10 minutes, until they are slightly charred.
    • Once cooked, remove the foil and allow the vegetables to cool slightly before serving.

    Notes

    • Choose the freshest vegetables available to ensure the best flavor and texture in your Briam.
    • Aim for uniform slices of vegetables so they all cook up at the same.
    • Use a generous amount of olive oil for that extra richness and flavor. It's the secret sauce to a tasty Briam.
    • Cover up the dish with some tin foil to lock in steam, making the veggies super soft and moist.
    • Check the veggies with a fork to see if they're tender enough. If not, put them back in for a bit longer until they're just right.
    • Feel free to use whatever vegetables you have on hand, and don't stress about arranging them perfectly!

    Nutrition

    Calories: 280kcalCarbohydrates: 31gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 216mgPotassium: 1062mgFiber: 6gSugar: 9gVitamin A: 2277IUVitamin C: 107mgCalcium: 55mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
    « Banana Blueberry Muffins with Yogurt
    10 Delicious Ramadan Desserts to Try »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.