Briami (or Briam) is a traditional Greek sheet-pan dish made with roasted vegetables like eggplant, zucchini, onions, tomatoes, and potatoes, drizzled with olive oil.
if you’re looking for a vegetarian dish to use up your garden vegetables, look no further.
You can add as many vegetables as can fit in your baking dish. This colorful and delicious baked vegetable is an ideal summer dish, especially when your garden is abundant with tomatoes and eggplants, and you’re looking for ideas on how to use them.
What is Briami
Briami (or Briam) is a traditional Greek dish called also Greek Ratatouille. It is made with various summer vegetables, such as eggplant, zucchini, potatoes, onions, and tomatoes, that are thinly sliced or chopped. Once marinated, they are layered in a baking dish and roasted with olive oil, garlic, and fresh herbs.
You can enjoy it as a main course with crusty bread and feta cheese on the side or serve it as a side dish alongside meat or fish.
Why is this Greek vegetable bake a great recipe?
It is one of the greek recipes that is versatile and seasonal, and you can use whatever vegetables are in season
Oven-roasted vegetables are a healthy Mediterranean dish packed with veggies and flavors that fall into the Mediterranean diet, aka longevity recipe category.
This nutrient-rich greek style dish is easy to store and tastes even better the next day, so it’s ideal for a meal-prepping
Briami Recipe Ingredients
- potatoes
- tomatoes
- eggplant,
- zucchini
- onions
- bell peppers
- garlic cloves
- tomato sauce, tomato paste (passata) or fresh diced tomatoes
- Extra virgin Olive Oil
- Fresh herbs – thyme, oregano, parsley
- white balsamic vinegar
- salt and pepper to taste
- feta cheese for serving
How to make Briami – Greek roasted vegetables
Briam is easy to make! Moreover, if you don’t want to bother arranging the vegetables neatly in rows, feel free to spread them out flat on a large baking pan; it’ll still turn out delicious. But here’s how I make it…
First step: Slice the veggies
Ensure the vegetables are thinly sliced to ensure even cooking. Since my aubergine was large, I halved it before slicing.
Second step: Preheat the Oven
Preheat your oven to 375°F (190°C).
Third step: Prepare the marinade
Finely chop fresh herbs, thyme, oregano and parsley. In a small bowl, whisk them with minced garlic and olive oil.
Fourth step: Marinate Each Vegetable Separately
Place the tomatoes in a large mixing bowl, sprinkle with salt, and toss them in the marinade, ensuring each piece is well-coated; set them on the side. Continue with potatoes, eggplant, and bell peppers.
For the onions, omit the salt and use white balsamic vinegar instead to bring out their sweetness. Coat them with the marinade.
For zucchini and eggplant, omit the salt and use only the marinade.
Fifth step: Assemble the Briami
Transfer the seasoned vegetables to a large baking dish of any shape (I used rectange). Arrange them in rows and alternate. If you have any remaining herb marinade left in the mixing bowl, pour it over the veggies as well.
Sixth step: Add Tomato Sauce
Add the tomato sauce (or passata) over the top and season with a bit of pepper. Add 1/3 cup of water , but don’t pour it over the vegetables. Pour into the corner of the pan so that the water-tomato mixture fills the pan. Pour more later if it seems like the veggies are becoming dry.
Seventh step: Bake the vegetable mixture
Place pan in preheated oven and cook for 45-60 minutes depending on how done you prefer your vegetables. Turn vegetables every 15-20 minutes so that they cook evenly. Cook the vegetables untill golden brown.
Pull out of the oven and let it sit for 15 minutes before serving it.
How to serve Briam
Toss the vegetables with crumbled feta and sprinkle of fresh parsley. Briam is a wonderful recipe. I often serve briam warm or at room temperature as the main dish with crusty or whole wheat pita bread, rice or grain of your choice. YOu can also adda a dollop of Greek yogurt for extra creaminess. A simple green salad on the side nicely complements the dish.
For a larger dinner, pair this dish along grilled meats, fish, or alongside a protein like roasted chicken for a complete meal.
Can I store the leftovers?
You can make this briam recipe a day ahead. Allow it to cool completely before storing, then cover tightly and store in the fridge. When you’re ready to serve, reheat it in a medium-heated oven (add a little water and cover the briam if needed).
Alternatively, you can prepare the entire recipe and freeze it for later. To serve, thaw it overnight in the fridge and reheat in the oven following the same instructions.
Can I make Briam with other Greek vegetables?
Yes, you can definitely make Briam with other Greek vegetables! While the traditional recipe often includes eggplant, zucchini, potatoes, onions, tomatoes, and bell peppers, feel free to experiment with other seasonal vegetables like sweet potatoes, artichokes, squash, fennel or green beans.
Other Blue Zone recipes you should try
Briami or Briam (Traditional Greek Roasted Vegetable Dish)
Equipment
Ingredients
- 2 medium potatoes peeled and sliced
- 2 fresh tomatoes sliced
- 1 large eggplant sliced
- 2 medium zucchini sliced
- 3 red onions sliced
- 3 red bell peppers sliced
- 2 tbsp tomato sauce tomato paste (passata) or fresh diced tomatoes
- 2 tbsp white balsamic vinegar
- salt and pepper to taste
- 100 g feta cheese for serving
For Marinade
- 1 handful thyme, fresh or 1 tsp dried
- 1 handful oregano, fresh or 1 tsp dried
- 1 handful thyme, fresh or 1 tsp dried
- 3 garlic cloves minced
- 1/2 cup Extra virgin Olive Oil
Instructions
- Briam is easy to make! Moreover, if you don’t want to bother arranging the vegetables neatly in rows, feel free to spread them out flat on a large baking pan; it’ll still turn out delicious. But here’s how I make it…
- Ensure the vegetables are thinly sliced to ensure even cooking. Since my aubergine was large, I halved it before slicing.
- Preheat your oven to 375°F (190°C).
- finely chop fresh herbs thyme, oregano, parsley. In a small bowl whisk them with minced garlic olive oil.
- Place the tomatoes in a large mixing bowl, sprinkle with salt, and toss them in the marinade, ensuring each piece is well-coated, set them on the side. Continue with potatoes, eggplant and bell peppers.
- For the onions, omit the salt and use white balsamic vinegar instead to bring out their sweetness. Coat them with the marinade.
- For zucchini and eggplant, omit the salt and use only the marinade.
- Transfer the seasoned vegetables to a large baking dish of any shape (I used rectange). Arrange them in rows and alternate. If you have any remaining herb marinade left in the mixing bowl, pour it over the veggies as well.
- Add the tomato sauce (or passata) over the top and season with a bit of pepper. Add 1/3 cup of water , but don’t pour it over the vegetables. Pour into the corner of the pan so that the water-tomato mixture fills the pan. Pour more later if it seems like the veggies are becoming dry.
- Place pan in preheated oven and cook for 45-60 minutes depending on how done you prefer your vegetables. Turn vegetables every 15-20 minutes so that they cook evenly. Cook the vegetables untill golden brown.
- Pull out of the oven and let it sit for 15 minutes before serving it.
OK
This was Delicious!