Briami or Briam (Greek Roasted Vegetable)

Why is this Greek vegetable bake a great recipe?

5 from 7 votes

Briami or Briam (Greek Roasted Vegetable)

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.

Prep Time4 30

Cook Time1

Course: Main Course

Cuisine: Blue Zone Recipes

Keyword: briami, greek grilled vegetables

Servings: people

Calories: 374kcal

Author: Vladka Merva

Equipment

Ingredients

2 potatoes medium, peeled and sliced
2 tomatoes fresh, sliced
1 eggplant large, sliced
2 zucchini medium, sliced
3 red onion sliced
3 Bell Pepper red, 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
3 cloves garlic minced
½ cup Olive Oil Extra virgin

US Customary - Metric

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.

Video

Nutrition