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Simplicity is perfection! This excellent traditional Briam recipe (Μπριάμ) is the brightest example of the way Greek cuisine takes the handiest ingredients and with literally no effort transforms them into a finger-licking dish!
Briam is a traditional Greek recipe for combined roasted vegetables or allow me to rephrase.. This Greek Briam recipe, I can say with absolute confidence, is the most delicious mix of roasted vegetables you have ever tried. Once you try this dish and see how simple and delicious it is to make, you will want to make it every single week.
Greek Briam recipe – A Mediterranean mixed roasted vegetables dish
Briam or Briami is the Greek version of ratatouille. Crispy and fluffy potatoes, sweet and flavourful aubergines, and juicy zucchinis garnished with clean herbs to form an excellent dish completed with Mediterranean flavours with a hearty vegetarian dish.
The vegetables are coated with olive oil, flavoured with sweet onions and garlic then baked to golden perfection. This is clearly a scrumptious and simple dish to make!
This conventional Greek recipe for Briam falls below the class of Greek dishes known as “Ladera”, meaning Greek dishes organized best with a high-quality olive oil. So make sure to apply some first-rate virgin olive oil, with a purpose to without a doubt lift the flavor! (See additionally cooking with olive oil: staying healthy and younger).
Greek mixed roasted vegetables (briam) are best on their own, served with a hearty block of feta cheese and plenty of crusty village bread to dig into all of the delicious juices, or accompanying roast lamb, bird or pork. With just a simple 10 minutes of prep time, this briam recipe is definitely the easiest quick and clean mid-week meal!
What is needed to make Greek Briam- the traditional way
We like to keep things simple and easy (for the most part), so please be sure to use high quality ingredients for the most delicious outcome. This list may seem a little long but most ingredients can be found in the same area in most stores and if you enjoy cooking, and it is worth it for how simple and delicious this recipe is. For this recipe we will need:
- Ripe tomatoes
- Potatoes
- Aubergines, (also known as eggplants)
- Zucchinis
- Olive oil
- Red onion
- Garlic
- Chopped parsley
- Salt and freshly grounded pepper
Traditional Greek Briam key steps and preparations
Since this is an easy and delicious recipe, you won’t be finding any complicated steps or procedures to follow here. The key steps and preparations are as follows:
- Wash and prepare the vegetables by chopping or slicing depending on the vegetable.
- Layer the baking dish according to the recipe.
- Bake according to the recipe.
- Enjoy your traditional Greek Briam!
Making Greek Briam ahead of time
Making traditional Greek Briam ahead of time is incredibly easy and simple to do. All you have to is prepare the vegetables by slicing or chopping them and then freeze in a Zip-loc baggie or air tight container or store in the fridge until you are ready to use them. If storing in the freezer, remove them about 6 or 7 hours ahead of time so it can unthaw before use.
Storing traditional Greek Briam
Traditional Greek Briam is easy to store so it can be enjoyed for a couple of days after you make it. It can be stored in the fridge in an airtight container for 3 or 4 days. Please discard after this timeframe or when vegetables appear wilted.
What to serve with traditional Greek Briam?
The possibilities for what to serve with this are endless. We recommend tangy feta cheese and lots of bread to keep it vegetarian and this can be used during Lent or whenever you are trying to go meatless.
It can also be served with roasted lamb or chicken for a meatier approach. It can also be served with delicious tzatziki or vegan tzatziki sauce as a delicious refreshing side! Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes!
Delicious Briam recipe (Greek mixed Roasted Vegetables)
(769 votes, average: 4.74 out of 5)
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- Author: Eli K. Giannopoulos
- Prep Time: 10 min
- Cook Time: 80 min
- Total Time: 1 hour 30 minutes
- Yield: 8 portions 1x
- Category: Main
- Method: Baked
- Cuisine: Greek
Description
Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!
Ingredients
Scale
- 1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped.
- 1/2 kg potatoes, sliced (18 oz.)
- 1/2 kg aubergines, sliced (18 oz.)
- 1/2 kg zucchinis (courgettes), sliced (18 oz.)
- 3/4 of a cup olive oil
- 1 red onion, sliced
- 2 cloves of garlic, finely chopped
- 2 tbsps chopped parsley
- salt and freshly ground pepper
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Instructions
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!
Nutrition
- Serving Size: 1 plate
- Calories: 281kcal
- Sugar: 6.8g
- Sodium: 311.3mg
- Fat: 21.7g
- Saturated Fat: 3.1g
- Unsaturated Fat: 17.6g
- Trans Fat: 0g
- Carbohydrates: 21.9g
- Fiber: 5.8g
- Protein: 4.7g
- Cholesterol: 0mg
Keywords: Briam recipe, Greek Roasted Vegetables, Greek ratatouille
24 Comments
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Elaine Williams
August 20, 2014 at 16:16 ·Reply
I absolutely love this recipe and I am very pleased to have found this site. I have enjoyed Briam many times in Greek Tavernas whilst on holiday being a vegetarian and this comes very close to the originals. My husband, as a meat eater, enjoys this meal as much as me and the whole pan is soon mopped up with crusty bread when the family comes round.
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Eli K. Giannopoulos
Hi Elaine
Thank you for your kind words and great feedback! So happy that your husband loves it, I find its a great meal to serve once a week on a meat free day 🙂
Love
Eli
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September 8, 2014 at 22:25 ·Reply
A lovely recipe, thanks. It reminds me of the sheer joy my vegetarian daughter showed when she was offered Briam in Lefkas island on holiday in 2010. Veggies have a thin time in Greece generally, and briam was her saviour!
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Eli K. Giannopoulos
September 28, 2014 at 22:59 ·Reply
Oh yes, being a veggie in Greece is definitely a difficult ask. However, there are quite a few little treats even for vegetarians – briam, gemista, cheese pies, courgette balls, tomatokeftedes to name a few of my favourites 🙂 Give them a try and she’ll thank you!
For my veggie collection:
https://www.mygreekdish.com/category/recipe/recipe-type/vegetarian/Love
Eli
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mary geoghan
November 4, 2014 at 21:59 ·Reply
I really enjoy the recipes,I often do Gemista and I think your recipes are very authentic,I also have made of the cake recipes which I have also enjoyed x
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Eli K. Giannopoulos
December 5, 2014 at 12:10 ·Reply
Ah thank you mary! Hope you find many more that you like and do keep an eye out on the homepage for the new christmas treats I’ve prepared for everyone!
Love
Eli
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March 26, 2015 at 18:17 ·Reply
really great recipe, delicious! thank you!
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Little Cooking Tips
May 22, 2015 at 09:30 ·Reply
Excellent briam Eli! We usually skip the eggplant, but your version looks amazing! Loved your work!
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Richard
January 19, 2018 at 15:03 ·Reply
Nice recipe. Can’t help thinking step 3 should be lining with potatoes and not tomatoes.
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Some recipes recommend salting and pressing the eggplant first to reduce the liquid. Anyone do that? Is it necessary?
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Ellis Hart
May 13, 2020 at 14:59 ·Reply
Follow the instruction and this simple dish will delight !! Yes you have liquid but boy does this go well with fresh bread and a touch of Feta . I am locked down in Southern Crete right now ( I am British ) and have used this recipe several times ,never fails to delight ,
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Wojtek
January 3, 2021 at 14:50 ·Reply
Hi Eli,
I want to do this recipe.
One question.Over 2 cups of olive oil ?
Just want to make sure.
Thank You for sharing.
Wojtek-
Eli K. Giannopoulos
January 19, 2021 at 11:09 ·Reply
Hi Wojtek
The recipe calls for three quarter cups of olive oil. You want enough oil to fully coat the vegetables.
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vasiliki chios
January 15, 2021 at 21:37 ·Reply
the recipe states 3/4 cup of oil
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Cheryl
July 10, 2021 at 17:16 ·Reply
What are courgette?
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Richard
July 10, 2021 at 17:32 ·Reply
Cougettes are the English word for Zucchini
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Eli K. Giannopoulos
July 12, 2021 at 16:16 ·Reply
Yeap exactly. I’ve updated the recipe to use both terms 🙂
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Gregory Vatistas
August 7, 2021 at 17:54 ·Reply
We love this and tomorrow will be our Greek family reunion and I will be bringing a large amount of this.
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Eli K. Giannopoulos
August 9, 2021 at 16:49 ·Reply
Hope the reunion went well and everyone loved the food 🙂
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Tony
January 30, 2022 at 21:46 ·Reply
Hi Eli!
Thanks for the recipe! I’m not much of a cook and tried this recipe for the first time tonight. It was nice, but lacked flavour, compared to when I’ve had the dish elsewhere. Any recommendations? Maybe I didn’t have enough salt, or didn’t cook for long enough…. Thanks!
PS. Would you recommend trying with any other herbs / ingredients? 😀
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Eli K. Giannopoulos
February 2, 2022 at 09:34 ·Reply
Hi Tony
It definitely needed more salt – a generous pinch and then some as salt brings out the flavour in the vegetables. If you want more of a flavour kick you can try adding some a couple of teaspoons of dried oregano and 2 teaspoons of dried thyme as well!
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Koty
June 19, 2023 at 01:06 ·Reply
This was 10/10! I can’t wait to make this when we are having some company
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Alice Sachse
October 30, 2023 at 14:32 ·Reply
This evening we shall try Briam for dinner. Looking forward.
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Stephen Ford
March 14, 2024 at 14:23 ·Reply
This is amazing and I absolutely love it. My kids however don’t like courgettes or aubergines.
Are there any suggestions for alternative vegetables to use?
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