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5 from 2 votes

Briam - Greek Roasted Vegetables

A hearty Greek vegetable bake with zucchini, eggplant, potatoes, peppers, and tomatoes, roasted together in olive oil until soft and caramelized.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 332kcal
Author: Ayla Clulee

Ingredients

  • 2 large tomatoes (sliced)
  • 2 small eggplant
  • 2 medium potatoes (peeled and sliced)
  • 2 small zucchini (sliced)
  • 1 large red pepper or 3 small green peppers (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
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
US Customary - Metric

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 ¼ of the chopped thyme, garlic, salt, and black pepper evenly over the tomatoes and drizzle with ¼ of the olive oil so they're lightly coated.
  • Layer the sliced eggplants on top of the tomatoes.
  • Arrange half of the sliced potatoes, followed by sliced zucchini. Sprinkle ¼ of the chopped thyme, garlic, salt, and black pepper
  • Layer the rest of the sliced potatoes, red pepper, and red onion.
  • Sprinkle remaining chopped thyme, garlic, salt, and black pepper evenly, and 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.

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.

Nutrition

Calories: 332kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 460mg | Potassium: 1491mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2260IU | Vitamin C: 105mg | Calcium: 77mg | Iron: 3mg