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.
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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.
I made this recipe and added red peppers. The potatoes added a very nice touch, and soaked up all the garlicky tomato juices. Very easy, healthy and so delicious. Thanks Peter!
⭐️⭐️⭐️⭐️⭐️
- Fiona
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.
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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!
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More Greek vegetable dishes
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Briam - Greek Roasted Vegetables
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Conversions
Ingredients
- 2 zucchini, sliced into 1 cm discs
- 3 potatoes, peeled, cut in half and sliced into 1 cm "half-moons."
- 1 red onion, sliced thinly
- ⅓ cup olive oil, extra virgin
- 2 cloves garlic, crushed
- 2 tomatoes, grated or 200 grams of chopped tomatoes from a can
- ⅓ cup parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 180 deg C (350 F) and start preparing your vegetables. (Peel and chop your zucchini, potatoes and onions).
- Place the vegetables in a 30 cm (12”) baking tray. (see note 1)
- Add the olive oil, garlic, tomatoes, parsley, salt and pepper.
- Give everything a good stir, mix well and make sure not to overcrowd the pan - they should be in a single layer - Bake in the oven for half an hour.
- Remove the dish from the oven and stir everything again. If you find the briam is a little dry, add a little water around the vegetables (be careful not to drown the dish with water; otherwise you will end up with boiled vegetables). Place back in the oven for another 30 minutes. (see note 2)
- Remove and allow to cool for 5-10 minutes before serving.
Peter's 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
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in July 2020 but was republished with fresh content in December 2021.
Julijan Markovic says
I'm actually amazed at how simple Greek food really is. Going to give this a crack tomorrow. Thanks Peter!
Fiona says
I made this recipe and added red peppers. The potatoes added a very nice touch, and soaked up all the garlicky tomato juices. Very easy, healthy and so delicious. Thanks Peter!
xhuliocooks says
I love this recipe so much, I made my own on my YouTube Channel. Please let me know what do you think.
Peter G says
Wow! Looks fantastic.
Susan Shores says
Just made this last night and it was excellent! A definite repeat! Thank you!