Briám: Oven-Roasted Summer Vegetable Medley

Briám Oven-Roasted Summer Vegetable Medley

Briám is a quintessential Greek ladera (olive oil–based) vegetable casserole that celebrates summer’s bounty. In this one-pan dish, thinly sliced eggplant, zucchini, potatoes, onions, and bell peppers are drizzled with extra-virgin olive oil and baked slowly with chopped tomatoes, garlic, and herbs. As it roasts, the vegetables soften and caramelize, their natural juices mingling with the tomatoes to create a fragrant, slightly sweet sauce. Fresh oregano or thyme infuses the layers, and a final squeeze of lemon brightens the dish. By the end of cooking, the vegetables ‘melosei’ – a Greek term meaning they become honey-like in flavor. Briam is light and rustic, yet surprisingly rich, embodying the Greek approach of simple ingredients turned delicious by olive oil and sunshine.

Greek Briam Recipe – Roasted Eggplant, Zucchini & Tomato Casserole
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Greek Briam Recipe – Roasted Eggplant, Zucchini & Tomato Casserole

Recipe by Travel S HelperCourse: Main, SidesCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

90

minutes
Calories

270

kcal

Greek briám is a layered vegetable bake. Sliced eggplant, zucchini, potatoes, peppers, and onions are tossed with olive oil, salt, pepper, and oregano in a baking dish. A can of crushed tomatoes (or fresh chopped tomatoes) is poured over, and the dish is covered with foil. It bakes at 375°F (190°C) for about an hour, then uncovered for another 20–30 minutes to brown. The vegetables yield tender, meltingly soft pieces in a silky tomato sauce. It’s vegan (no meat or dairy) and gluten-free. Adjust seasoning as needed; garnish with fresh parsley and serve warm or at room temperature as a side or vegetarian main.

Ingredients

  • Eggplant: 1 large, cut into 1/2-inch slices or 1-inch cubes (absorbs olive oil and adds a meaty texture).

  • Zucchini (summer squash): 2 medium, sliced (about 1 lb / 450 g).

  • Potatoes: 2 medium (Yukon Gold or red), peeled and sliced 1/4-inch thick (adds heartiness).

  • Onion: 1 large, sliced (sweetness).

  • Red bell pepper: 1, sliced (adds color and sweetness).

  • Garlic: 4 cloves, minced (aromatic depth).

  • Crushed tomatoes: 1 can (14 oz / 400 g) or 2 cups chopped fresh tomatoes (forms the sauce).

  • Extra-virgin olive oil: 4–6 tablespoons (used generously to braise the vegetables).

  • Dried oregano: 1–2 tablespoons (herbal aroma; or use fresh oregano if available).

  • Fresh parsley: 2 tablespoons chopped (for garnish).

  • Lemon: 1, juiced (brightens the finished dish).

  • Salt and freshly ground black pepper: to taste (season layers as you go).

Directions

  • Preheat oven to 375°F (190°C).

  • Combine the vegetables: In a large bowl, gently toss the eggplant, zucchini, potatoes, onion, and bell pepper with 2 tablespoons of olive oil, dried oregano, salt, and pepper, ensuring even coating.

  • Layer in baking dish: Transfer the seasoned vegetables to a large ovenproof baking dish, arranging them in an even layer (you can stack them slightly upright for presentation).

  • Add tomatoes and garlic: Pour the crushed tomatoes over the vegetables. Scatter the minced garlic on top and drizzle with the remaining olive oil. Stir gently if needed to distribute. Squeeze in lemon juice from 1 lemon.

  • Cover and bake: Tightly cover the dish with foil and bake for 1 hour, or until the vegetables are mostly tender.

  • Uncover and finish baking: Remove the foil and bake another 20–30 minutes, or until the top is lightly browned and edges start to caramelize. If the dish looks dry, add a splash of water or broth.

  • Rest: Remove from oven and let briám sit 5–10 minutes before serving. Taste and adjust salt and pepper as needed.

  • Serve: Garnish with chopped parsley (and crumbled feta if using). Serve warm or at room temperature, ideally with pita bread or a side salad.

Tips, Troubleshooting & Variations

  • Serving Suggestion: This casserole is delicious as a main or side. Plate briám with crusty bread or warm pita on the side. Drizzle extra olive oil or Greek yogurt on top if desired. It pairs well with a simple salad (tomato-cucumber or leafy greens). For portioning, a 9×13 dish yields about 6 servings (each ~1½ cups).
  • Storage: Cool briám completely, then refrigerate in an airtight container for up to 4 days. The flavors continue to meld, so leftovers are even tastier. Reheat gently in a microwave or oven (add a splash of water if it has dried out). You can also freeze portions for up to 3 months.
  • Variations & Substitutions: Swap vegetables to suit what you have: eggplant and zucchini are classic, but yellow squash or green beans work too. Use sweet potatoes instead of regular potatoes for sweetness. For a Cheesy Briám, sprinkle crumbled feta or grated kasseri cheese on top and broil until golden. To add protein, stir in cooked chickpeas at the end (toss in 10 minutes before baking). For a Spicier Briám, add crushed red pepper flakes or diced hot pepper when seasoning.
  • Chef’s Tips: Cut all vegetables to uniform thickness (~¼ inch) for even cooking. Don’t stir too much once baking, or the delicate pieces will break. Taste and adjust seasoning after baking (sometimes a pinch more salt or lemon juice is needed at the end). If your top browns too fast, tent again with foil.
  • Make-Ahead: You can chop vegetables and even assemble the casserole (covered) a day ahead. Simply refrigerate and bake the next day; flavors will be even more developed.
  • Equipment Needed: - Large baking dish (9×13-inch or similar) - Mixing bowl and spoon (for tossing vegetables) - Chef’s knife and cutting board - Aluminum foil (for covering) - Oven

Nutrition Facts (per serving)

Calories

Protein

Carbohydrates

Fat

Allergens

~270

5 g

29 g

15 g

None (gluten-free, vegan)

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