Briam - Greek Roasted Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 people
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Calories
326 kcal
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Course
Main Course
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Cuisine
Greek
Briam - Greek Roasted Vegetables
Description
Briam consists of sliced zucchini, peeled potatoes cut into half-moons, and thinly sliced red onions combined with crushed garlic, grated tomatoes or canned chopped tomatoes, and finely chopped parsley. Olive oil and seasoning bring richness and balance. The mixture is spread in a single layer on a baking tray to roast in a moderate oven, ensuring even cooking and caramelization.
The dish is initially baked for 30 minutes, then stirred and moistened slightly with water if needed to avoid dryness. It returns to the oven for another 30 minutes, allowing the vegetables to soften while maintaining some structure and infused with the tomato-garlic-herb blend. This method preserves a roasted texture without becoming boiled or mushy.
Briam is a colorful vegetable side that complements grilled meats or fish, or can be enjoyed as a light vegetarian main. The balance of olive oil and fresh herbs enhances the natural sweetness and earthiness of the vegetables.
The recipe adapts by adding other vegetables like bell peppers, eggplants, carrots, or herbs such as dill, mint, or oregano. Careful not to overcrowd the pan to facilitate even roasting. Adjust olive oil quantity accordingly when adding extra ingredients.
Ingredients
- 2 zucchini sliced into 1 cm discs
- 3 potato peeled, cut in half and sliced into 1 cm "half-moons."
- 1 red onion sliced thinly
- ⅓ cup olive oil extra virgin
- 2 cloves garlic crushed
- 2 tomato grated or 200 grams of chopped tomatoes from a can
- ⅓ cup parsley finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
- Place the vegetables in a 30 cm (12”) baking tray. (see note 1)
- Add the olive oil, garlic, tomatoes, parsley, salt and pepper.
- Give everything a good stir, mix well and make sure not to overcrowd the pan - they should be in a single layer - Bake in the oven for half an hour.
- Remove the dish from the oven and stir everything again. If you find the briam is a little dry, add a little water around the vegetables (be careful not to drown the dish with water; otherwise you will end up with boiled vegetables). Place back in the oven for another 30 minutes. (see note 2)
- Remove and allow to cool for 5-10 minutes before serving.
Notes
- Additional vegetables such as bell peppers, eggplants, carrots, sliced cherry tomatoes, or fresh herbs like dill, mint, and oregano can be added to customize the dish.
- Ensure vegetables are spread in a single layer to promote even roasting and avoid steaming.
- Adjust olive oil amounts if extra vegetables are included to maintain flavor and texture balance.
- Avoid adding too much water during cooking to prevent boiling; moisture should be added cautiously to keep the dish roasted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 326kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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