Briam is Greek-style roasted vegetables, baked low and slow in a generous amount of olive oil until everything turns soft and slightly caramelized. Zucchini, potatoes, peppers, and tomatoes go into the same dish, so there's very little prep beyond slicing.
This is everyday Greek home cooking, made all summer long when zucchini and tomatoes are at their best. It belongs to a category of dishes called ladera, vegetables cooked slowly in plenty of olive oil until meltingly soft.
Serve it warm or at room temperature with crumbled feta, olives, and warm Greek Bread for scooping up the juices, or alongside roasted lamb, chicken, or fish as a side dish, much like French Ratatouille Niçoise.
Why This Recipe Works
- One dish, minimal hands-on time. Layer the vegetables in a baking dish and let the oven do the rest while you get on with the rest of dinner.
- The vegetables roast in their own juices and a generous amount of olive oil, so you get a rich, savory dish without making a separate sauce.
- It's naturally vegan and gluten-free with no substitutions needed, and it works equally well as a main dish or a side.
- Like most ladera dishes, briam actually tastes even better the next day, once the vegetables have had time to soak up the olive oil and tomato juices.
What Is Briam?
The name is thought to come from a Turkish word meaning roasted. Briam belongs to a group of Greek dishes called ladera, vegetables slow-cooked in a generous amount of olive oil until soft. It's a summer staple across Greece, made whenever zucchini, tomatoes, and peppers are in season.
Recipes vary from kitchen to kitchen. Some cooks add eggplant or okra, others keep it simpler with just zucchini, peppers, potatoes, and tomatoes like this version. Eggplant is a good addition if you want to try it, just cut it into pieces about the same size as the other vegetables so everything cooks evenly.
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.
- 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 have a sharper flavor than regular onions and add a beautiful purple touch to these colorful roasted Greek vegetables. If you prefer, you can also choose brown or yellow onions for a different flavor.
- 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 Briam - Roasted Greek Vegetables
Preheat the oven to 390°F (200°C). 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 the chopped thyme, garlic, salt, and black pepper evenly over the vegetables.
Drizzle the tomatoes with ¼ of the olive oil so they're 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 so 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.
Recipe Tips From the Chef
- Choose the freshest vegetables you can find for the best flavor and texture.
- Slice the vegetables to a similar, even thickness so everything roasts at the same rate.
- Use a generous amount of olive oil. It's what gives briam its rich flavor and helps the vegetables caramelize instead of just steaming.
- Cover the dish with foil for the first part of roasting to help the vegetables soften, then uncover for the last 15-20 minutes so they caramelize instead of turning watery.
- Check for doneness with a fork around the 45-minute mark. The vegetables are ready when they're completely tender and lightly browned at the edges.
- The vegetable amounts are flexible. Swap in what's in season or what you have on hand, just keep the pieces a similar size so they cook evenly.
- Use a large enough baking dish so the vegetables aren't piled too deep. If they're too crowded, they'll steam instead of roast, which is the main reason briam turns out watery.
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 sourdough 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 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
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.
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.
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.
This usually happens when the vegetables are sliced too thick or the baking dish is overcrowded, which traps steam instead of letting the liquid cook down. Slice the vegetables to a similarly thin, even thickness, use a wide dish so they aren't stacked too high, and remove the foil for the last part of roasting so the extra liquid can evaporate.
Related Recipes
For more delicious Greek side dishes, try:
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I hope you enjoy the process of making this delicious Roasted Greek Vegetables - Briam recipe as much as you enjoy eating it! 🙂
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Briam - Greek Roasted Vegetables
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)
- 1 teaspoon dried oregano
- ⅓ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 390°F (200°C).
- 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 the chopped thyme, oregano, garlic, salt, and black pepper evenly over the vegetables.
- Drizzle the tomatoes with ¼ of the olive oil so they're 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 the remaining thyme, oregano, garlic, salt, and black pepper evenly over each layer.
- Drizzle the remaining olive oil so 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
- This dish is naturally vegan and gluten-free with no substitutions needed.
- Eggplant is a classic addition if you want to try it. Cut it into pieces about the same size as the other vegetables so everything cooks evenly.
- Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes for up to 3 months, though the vegetables will be a bit softer once thawed.
- Leftovers are good cold or at room temperature, or reheated in a low oven with a splash of water. Briam actually tastes even better the next day.
Louise says
Such a comforting tray of roasted vegetables. Everything cooked perfectly, and the olive oil and herbs made it so good.