Here is the perfect opportunity to get your Greek on! Greek Briam takes roasted vegetables to a whole new level of delicious. You need just a few simple pantry ingredients: potatoes, zucchini, red onions, and tomatoes. But the Greek flavors from spices, fresh garlic, parsley and a generous drizzle of excellent EVOO make all the difference. Plus, this recipe is text-book Mediterranean diet. Vegan. Zero Cholesterol.  Low Carb. Gluten Free. All the good stuff!

Be sure to see the video, step-by-step photos and tips below for foolproof results.

Briam. Traditional Greek Roasted Vegetables with potatoes, zucchini, red onions, tomatoes and extra virgin olive oil

My first experience with briam was more than 10 years ago at a restaurant on the island of Patmos.  We asked the owners, an older Greek couple, to surprise us with their best homemade dish. And we were served humble bowls of briam with assorted warm bread, and a side of tasty feta.  Absolutely delightful!

That's the thing about Greek cooking that I absolutely adore, you can take a few simple ingredients and turn them into a feast!

What is Briam?

Briam is basically roasted vegetables, the Greek way. Thin roasted vegetable casserole, typically starring, potatoes, zucchini, red onions, and tomatoes. If you want to get fancy, add eggplant or bell peppers.  The flavor profile is simple--oregano, a dash of piney rosemary (my personal touch), parsley, and fresh garlic.

But, pulling this vegetable casserole together is, no surprise, a generous drizzle of quality extra virgin olive oil. Looking for that deeper, complex and rich peppery taste, I reached for my Early Harvest Greek extra virgin olive oil from organically grown and processed koroneiki olives.  If you haven't tried it yet, you simply must!  (Check out all the info on Early Harvest EVOO here.)

Briam Greek Roasted Vegetables with a side of olives and fresh parsley

How to Make Briam: Greek Roasted Vegetables

Really, briam is easy to make.And I'll say this off the bat, if you don't feel like arranging the vegetables beautifully in round rows, you can just just arrange them flat on your large baking pan and call it good. But here is how I make it...

1. First, be sure the veggies are thinly sliced so that they cook well and evenly. My red onion was quiet large, so I cut it in half first before slicing.

Sliced rounds of zucchini, potatoes, and red onion

2. To ensure great flavor, I like to toss the vegetables (potatoes and zucchini) in a large mixing bowl with all my flavor makers: salt, pepper, spices, fresh parsley, garlic and a super generous amount of my quality EVOO. Make sure everything is well coated

Large mixing bowl with thin slices of zucchini and potatoes tossed with spices, garlic, fresh parsley and extra virgin olive oil

3. Grab a round baking pan or oven-safe skillet (this one I used is 11 inches round). Pour diced tomatoes from a can on bottom, then assemble the veggies in rows going around the perimeter of the pan, alternating until you fill the pan and there are no veggies left.

Remember, if you don't have the time to arrange the veggies this way, totally skip and simply spread them on top of the tomato layer and go from there (it will look more like this casserole.) And can also use a large au gratin dish or a rectangular baking dish instead of a round pan.

Round baking pan with diced tomato on bottom. One row of potatoes, zucchini, and red onions assembled on top.

3. Once you have the veggies assembled in the pan, if you have any of that yummy olive oil-garlic mixture left in the mixing bowl, pour that all over the veggies, then finish with more tomatoes. And all that's left to do is cover this beauty up with some foil (tent the foil so it doesn't touch the veggies) and place in the hot oven.

Round pan is ready with assembled veggies in rows

4. This is kinda of a long roast...the first part, the veggies will be covered, then we uncover and let them roast until we lose the liquid, the veggies cook to tender perfection...I love it when they're nicely charred (if you need to,  you can put the pan under the broiler for a bit. I didn't need to do that.)

Serving Briam Vegetable Casserole

What to Serve Along

As a main vegan course, these Greek roasted vegetables will easily feed a family of four.  Nothing much is needed than a warm piece of your favorite bread or a bed of rice or your favorite grain to sop up all the goodness. You can do as they would in Greece and add a side of great feta and some olives. A small starter like roasted garlic hummus would not hurt.

If you're serving a larger dinner, you can serve briam as a side dish next to roast chicken, lamb or even fish.

Briam Greek Roasted Vegetables served with a side of feta and olives

How to Store Leftovers

You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven (add a little bit of water and cover the briam to heat, if needed) You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.

Watch Video Tutorial for Briam: Greek Roasted Vegetables

 

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Briam. Traditional Greek Roasted Vegetables with potatoes, zucchini, red onions, tomatoes and extra virgin olive oil

Briam: Traditional Greek Roasted Vegetables


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Description

Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.


Ingredients

Scale
  • 1 ¼ lb/ 570 g gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)
  • 1 ¼ lb/ 570 g zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)
  • Salt and pepper
  • 2 tsp/ 3.6 g dried oregano
  • scant 1 tsp/1.2 g dried rosemary 
  • ½ cup/ 35 g chopped fresh parsley
  • 4 garlic cloves, minced
  • Early Harvest Greek extra virgin olive oil
  • 1 28-oz/ 794 g canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds (if large, you'll want to cut the onion in half first, and then slice)

Instructions

  1. Preheat oven to 400 degrees F. Place a rack in the middle.
  2. Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
  3. Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour ½ of the canned diced tomatoes in and spread to cover the bottom of the pan.
  4. Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
  5. If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
  6. Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven,  uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
  7. Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

Notes

  • Cook's Tip: If you don't feel like arranging the vegetables neatly in round rows, you can use a large au gratin dish like this one or a large and deep rectangular baking dish like this one. Pour ½ the tomatoes in the baking dish to cover the bottom as instructed, then simply spread the vegetables flat in the dish and top with the EVOO mixture and remainder of the tomatoes. Cover and follow instructions from here. It will look more like this casserole.
  • What to Serve Along: To serve briam as the main vegan course, simply serve it crusty or whole wheat pita bread, rice or grain of your choice. Greeks often add a hearty piece of feta and some olives to go along. And to start the meal, I often add a bowl of Roasted Garlic Hummus. If you're serving a larger dinner, you serve briam as a side dish next to roast chicken, lamb or even fish. 
  • Leftovers Storing and Reheating Instructions: You can prepare this briam one night in advance. Let briam cool completely before storing. Cover tightly and store in the fridge. When ready, warm it up in a medium-heated oven (add a little bit of water and cover the briam to heat.) You can also prepare this recipe all the way and freeze for later use. Thaw out in the fridge overnight and heat in medium-heated oven same as instructed above.
  • Recommended for this Recipe: For best taste, use our Early Harvest or Private Reserve, both from organically grown and processed Koroeniki olives. And from our organic spice collection: rosemary.
  • SAVE! Try our Greek EVOO Bundle
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Entree/Side Dish
  • Method: Roasted
  • Cuisine: Greek

More Recipes to Try

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Italian Oven Roasted Vegetables

Smoky Loaded Eggplant Dip: Baba Ganoush

Easy Lemon Chicken

How to Make Falafel 

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Brian says:

    My family loved this last night. Thank you Suzy!






  2. Rhonda L Armstrong says:

    We tried this recipe tonight. Very tasty. I served with side of olives and feta cheese slices and a rustic Greek olive bread to sop up the juices. It was very satisfying even though I typically eat meat daily. I'd make this again.

  3. Lynn Cronin says:

    What a fantastic dish. I have now made this a couple of times & it is do delicious. I don't really like courgettes but they taste so different in this recipe. Also the next day when the tomatoes have soaked into the potatoes is amazing. I added crumbled feta over for the last 30mins of cooking.
    We often visit the Greek Islands but don't remember seeing this dish but will certainly look out for it when we go to Lefkada later this year.

    Lynn in Newquay Cornwall UK






  4. Marlene says:

    This recipe is amazing. I'm always trying to find a healthy Mediterranean dish with great flavor and this is it will definitely be making this again and again!!

  5. Sue B says:

    We've made this twice now and have loved it both times. We tried adding halloumi on the second try, and that turned out well too. Thank you for posting the recipe.






    1. TMD Team says:

      Ooo! Love the idea of adding halloumi here! Yum!

  6. Deborah says:

    The traditional Greek roasted vegetables was wonderful. Even my non-vegetable husband went for seconds. And you are right, want little was left over reheated the next day for my lunch. Thank you!






  7. Marie N says:

    I have this recipe as posted in 2019. I see that this revised version shows 5 fewer grams of carbs, although the recipe is exactly the same as in the original post.
    How can that be? This information is very important for those of us carefully following a keto plan.
    Please help me understand.

    1. Summer Miller says:

      Hi, Marie! I'm Summer and I work here at The Mediterranean Dish. In 2019 we were using a different nutritional calculator for the site. In updated recipes we use the new nutritional calculator which is more accurate. So the version you are reading now with fewer carbs is correct.