Greece National Food
Briám: Oven-Roasted Summer Vegetable Medley
Last updated: 2026-02-28 18:36:52
Recipe at a glance
Briám: Oven-Roasted Summer Vegetable Medley
Key recipe details from the source.
- Servings
- 4
- Preparation
- 20 minutes
- Cooking
- 90 minutes
- Calories
- 270 kcal
Greek recipe
Greek Briam Recipe – Roasted Eggplant, Zucchini & Tomato Casserole
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.
01 · Overview
Overview
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.
02 · Ingredients
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).
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 270 kcal