Briam or Greek roasted vegetables are simple to prepare and highlight the Greek way of cooking vegetables. Not only are they delicious but I can guarantee you'll be cooking your summer veggies this way again and again.
The word "briam" is of Turkish origin, and you will often see this dish referred to as "briami" or "tourlou tourlou".
Vocabulary aside, this dish is usually prepared in the summer when zucchini, peppers and eggplants are plentiful and at their peak.
And Greeks love eating vegetables, especially as a main meal.
However, for today's offering, I have stuck to the basics - using potatoes, zucchini and onion for my Greek roasted vegetables. Adding peppers and eggplant won't kill the briam - it will enhance it!
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🥘 What you need to make briam
- 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.
- 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 it's 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.
- Remove and allow to cool for 5-10 minutes before serving.
The briam should not be too wet or dry. There should be a sauce created with the oil and the tomatoes.
📖 Variations
Feel free to use the above ingredients as a starting base for this delicious vegetarian dish.
You may also add:
- peppers
- eggplants
- carrots
- finely chopped dill and or mint
Just be sure to adjust your olive oil and tomatoes if adding any extra vegetables.
🥗 What to serve with briam
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
- a classic Greek salad - you can't go wrong!
And don’t forget the bread, wine and feta too!
🎥 Video
📋 Recipe
Briam - Greek Roasted Vegetables
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.
- 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.
- Remove and allow to cool for 5-10 minutes before serving.
Julijan Markovic
I'm actually amazed at how simple Greek food really is. Going to give this a crack tomorrow. Thanks Peter!
Fiona
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!