Briam - Greek Roasted Vegetables

Briam or Greek roasted vegetables are simple to prepare and highlight the Greek way of cooking vegetables. This quick and delicious recipe comes together in under an hour, and I can guarantee you'll be cooking your summer veggies this way again and again.

Table of Contents

• What is Briam?
• Why I love this recipe
• What you need to make this recipe
• How to make this recipe
• Expert Tips
• Variations
• Serving Suggestions
• 🎥 Video
• More Greek vegetable dishes
• 📋 Recipe

What is Briam?

The word "briam" is of Turkish origin, and you will often see this dish referred to as "briami" or "tourlou tourlou".

Vocabulary aside, this traditional Greek dish is usually prepared in the summer months when zucchini, bell peppers and eggplants are plentiful and in season.

Summer vegetables are roasted in olive oil, tomatoes and parsley, creating a satisfying vegan dish to please even the fussiest meat-eaters.

And it's no secret that Greeks love eating vegetables, especially as the main meal. (yay! for the Mediterranean Diet!).

Why I love this recipe

• It's quick.  It's as simple as chopping a few vegetables, adding some Greek inspiration and roasting them for an hour.  Before you know it - you'll be enjoying a plate of delicious mixed roasted vegetables.
• It's flexible.  You can swap out any of the vegetables and make it your own.  I have stuck to the basics for today's recipe - using potatoes, zucchini, and onion for my Greek roasted vegetables. Adding peppers and eggplant won't kill the briam - it will only enhance it!
• It's a one-pan wonder.  I love that I can chop all my veggies and add them to one pan.  Simple, quick and easy!.  If you prefer to be more organised, you can prepare the briam in a large mixing bowl and transfer it to your desired baking dish.

What you need to make this recipe

• Zucchini - zucchini is perfect for this dish during the warm summer months.  
• Potatoes - use floury potatoes, which are best for roasting.
• Onions - I've used red onions for their sweetness and subtle flavour for this recipe.  You can sub with regular white onions if you prefer.
• Garlic - fresh is best.  Chop the garlic cloves finely or grate them for best results.  If you're in a pinch and you only have the jarred variety in your fridge - that fine - I'll forgive you!
• Fresh Parsley - Parsley adds a beautiful flavour and is used extensively in traditional greek recipes. Dried will work too; however, it's not the same. Add some mint and/or dill to add more flavour to the briam.
• Olive Oil - Extra virgin olive oil is the real star of this dish.  If you can get hold of Greek extra virgin olive oil - even better!
• Tomatoes - You have a few options here.  I prefer to grate fresh tomatoes while they're at their peak in the summer months.  However, it's OK to use canned, diced, or passata.  
• Seasonings - Keep it simple with salt and black pepper.

How to make this recipe

• Step 1: Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
• Step 2: Place the vegetables in a 30 cm (12") baking tray.

• Step 3: Add the olive oil, garlic, tomatoes, parsley, salt and pepper.
• Step 4: Give everything a good stir, mix well and bake in the oven for half an hour.

• Step 5: Remove the dish from the oven and stir everything again. If you find it's a little dry, add a little water around the vegetables.  Then, return to the oven for another 30 minutes.
• Step 6: Remove and cool for 5-10 minutes before serving.

Expert Tips

• Don't overcrowd the baking dish - the vegetables should be in a single layer. This will allow them to roast evenly. Otherwise, they'll steam.
• Be careful not to drown the veggies with water; otherwise, you will end up with boiled vegetables!  Remember, this is a baked vegetable dish. Start by adding half a cup of water and checking again in the last 15 minutes.

Variations

Feel free to use the above ingredients to start this delicious briam.

You may also add:

• bell peppers
• eggplants
• carrots
• sliced cherry tomatoes
• finely chopped dill, mint or oregano 

Just be sure to adjust your olive oil if adding any extra vegetables.

Serving Suggestions

Briam makes an excellent side dish for any protein (try my Greek slow roasted lamb).  However, I highly recommend you serve these Greek roasted vegetables with the following:

• htipiti - my Greek red pepper and feta dip
• tzatziki - my Greek yogurt dip with cucumbers and garlic
• Greek Lettuce Salad - you can't go wrong!

And don't forget to add some crusty bread and wine too!

🎥 Video

More Greek vegetable dishes

If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

📋 Recipe

This post was originally published in July 2020 but was republished with fresh content in December 2021.