Briam (Greek Roasted Vegetables)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
327 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Greek
Briam (Greek Roasted Vegetables)
Description
Briam (Greek Roasted Vegetables) brings together a mix of zucchini, eggplant, potatoes, and red onion tossed in olive oil, fresh garlic, tomato passata, oregano, and parsley. The vegetables are evenly spread in a baking dish and roasted at 180ºC/350ºF, turning halfway through to ensure even cooking. The result is a tender vegetable medley infused with the savory tomato-herb sauce and the sweetness of roasted garlic.
The combination of olive oil and herbs complements the natural flavors of the vegetables, creating a rich, layered taste with a soft texture from the slow roasting process. When served, a crumble of feta cheese and a squeeze of lemon highlight the dish's bright, savory notes, and the option to serve it warm or at room temperature adds flexibility.
This dish pairs well with crusty bread like sourdough or pita to soak up the juices, and it can serve as a main vegetarian meal, a starter, or a side accompanying Greek or Mediterranean style dishes. Preparation allows substitutions of various vegetables and herbs based on availability.
According to the notes, the briam keeps well refrigerated for several days and can be reheated in the oven. It also freezes well for months if stored airtight. The inclusion of feta and additional olive oil before serving enhances the dish's typical flavors.
Ingredients
- 2 zucchini (courgette) (cut into ½" slices)
- 1 eggplant (cut into large chunks)
- 3 potato peeled and cut into ½" slices
- 1 red onion (peeled, halved and sliced)
- 4 garlic peeled & chopped, cloves
- ½ cup extra virgin olive oil Greek
- 1 cup tomato passata or 1 cup of fresh tomato, blended
- 2 tbsp oregano or 1 tsp dried, fresh leaves
- 2 tbsp parsley chopped, fresh
- 1 tsp salt sea salt
- ½ tsp black pepper
- 1 lemon (for serving - optional)
- ½ cup feta cheese (for serving - optional)
Instructions
- Preheat oven to 180ºC/350ºF
- Prepare all the vegetables and place in a large bowl.
- Add the olive oil, tomatoes, herbs, salt and pepper. Using your hands, combine well.
- Spread the vegetables in a large baking tin or sheet in a single layer if you can.
- Bake for 30 minutes then turn the vegetables.
- Return to the oven and bake for a further 30 minutes.
- Remove from the oven and cool for 10 minutes before eating, or cool to room temperature and serve.
Notes
- Vegetables can be varied; try including sweet potato, squash, bell peppers, or mushrooms.
- Use fresh or dried herbs according to availability; oregano, dill, parsley, rosemary, thyme, or marjoram all work well.
- Serve with crumbled feta cheese and lemon wedges to enhance flavor.
- Add a bread side such as crusty sourdough or soft pita to accompany the dish.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat in a 200ºC oven for 5 minutes or serve at room temperature.
- The dish freezes well for 2-3 months; thaw completely before reheating to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 675mg | 28% |
| Potassium | 794mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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