Greek Briam Roasted Vegetables with Tomato Sauce

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Greek briam is a baked vegetable dish made with layers of potatoes, zucchini, eggplant, and tomatoes, all coated in olive oil and oregano and roasted until soft. It tastes rich and a little sweet from the tomatoes, with a soft, almost stew-like texture underneath and golden, slightly caramelized edges on top.

I make this when my kitchen counter is full of summer vegetables and I don’t want to stand at the stove. You just slice everything, toss it with the sauce, and let the oven do the work.

Briam is naturally vegan, since there’s no meat or dairy in the base recipe. It’s also a good way to use up vegetables that are a bit soft or on their way out, since they get cooked down anyway.

One thing to watch for: if you slice the vegetables too thick, the middle layers stay hard while the top burns. I keep everything close to 1 cm / a scant half inch thick so it all cooks through at the same time.

Why You’ll Love This Recipe

• One dish, minimal hands-on work
• Naturally vegan and gluten free
• Good way to use up soft summer vegetables
• Tastes even better the next day

Ingredient Notes

• potatoes: Use a starchy or all-purpose potato and slice it thin so it cooks through in the same time as the softer vegetables.
• zucchini: Yellow summer squash works the same way if that’s what you have on hand.
• eggplant: Salt the slices for 10 minutes and pat dry first if you want less bitterness, though it’s optional here since it bakes long enough.
• tomatoes: Ripe, in-season tomatoes give the best sauce. In winter, swap in a 400 g can of crushed tomatoes.
• tomato paste: This thickens the sauce so the dish isn’t watery. Don’t skip it even if you’re using fresh tomatoes.
• olive oil: Briam uses more oil than you might expect, it’s what makes the vegetables soft and gives the sauce body.
• dried oregano: Greek oregano has a stronger, slightly peppery flavor than the milder Italian version if you can find it.

Greek Briam Roasted Vegetables with Tomato Sauce

Sliced potatoes, zucchini, eggplant, and tomatoes baked together with olive oil, garlic, and oregano until soft and lightly caramelized.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 213

Ingredients Method Notes

Ingredients

  

• 500 g potatoes peeled, sliced into 1 cm / half inch rounds
• 500 g zucchini (about 2 medium); sliced into 1 cm / half inch rounds
• 400 g eggplant (1 large); sliced into 1 cm / half inch rounds
• 1 yellow onion large; thinly sliced
• 500 g tomatoes (about 4 medium); sliced, or 400 g canned crushed tomatoes
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 120 ml olive oil / 1/2 cup; extra virgin
• 120 ml water / 1/2 cup
• 1.5 tbsp dried oregano Greek oregano if available
• 1.5 tsp salt plus more to taste
• 1/2 tsp black pepper
• 3 tbsp fresh parsley chopped, for finishing

Method

 

1. Heat the oven to 200 C / 400 F. Lightly oil a 9x13-inch / 33x23cm baking dish.
2. Slice the potatoes, zucchini, eggplant, onion, and tomatoes into rounds about 1 cm / half inch thick.
3. In a large mixing bowl, whisk together the olive oil, tomato paste, water, minced garlic, oregano, salt, and pepper until the tomato paste breaks up.
4. Add the sliced potatoes, zucchini, eggplant, onion, and tomatoes to the bowl. Toss gently with your hands until every slice is coated in the sauce.
5. Arrange the vegetables in the baking dish, overlapping the slices slightly so they stand upright or lean against each other. Pour any sauce left in the bowl over the top.
6. Cover the dish tightly with foil and bake for 40 minutes.
7. Remove the foil and bake for another 20 to 25 minutes, until the vegetables are fork-tender and the tops are lightly browned at the edges.
8. Remove from the oven and let the dish sit for 5 to 10 minutes so the sauce thickens slightly.
9. Scatter the chopped parsley over the top and serve warm or at room temperature.

Notes

• Slice vegetables evenly so the dish cooks at the same rate throughout.
• Don't skip the covered baking step or the top layer will dry out.
• Taste the sauce before pouring it over the vegetables and adjust the salt.
• Let the dish rest 5 to 10 minutes before serving for a thicker sauce.

Tips for Success

• Slice all vegetables about 1 cm / half inch thick so everything cooks through at the same rate.
• Toss the vegetables in the sauce before layering, not after, so every slice gets coated.
• Cover the dish with foil for the first 40 minutes to keep the vegetables from drying out.
• Uncover for the last 20 to 25 minutes so the top can brown instead of steam.
• Let the dish rest for 5 to 10 minutes before serving so the sauce thickens slightly and stops running.

Variations

• Add sliced bell peppers or a small yellow squash along with the zucchini for more color and sweetness.
• Stir in a drained can of chickpeas before baking to turn this into a heartier main dish.
• Crumble feta over the top right before serving if you want a salty, dairy addition to the vegan base.

Storage and Reheating

Briam keeps well in the fridge for 3 to 4 days in an airtight container. The flavor actually gets better after a day, since the vegetables soak up more of the sauce.

To reheat, warm it in a covered baking dish at 180 C / 350 F for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes, stirring once halfway through.

I don’t recommend freezing this one. The vegetables have a high water content and turn mushy and separate once thawed.

Serving Suggestions

I usually serve briam warm with thick crusty bread for soaking up the sauce, or at room temperature as part of a spread with olives and hummus. A block of feta on the side is a common way to serve it in Greece, even though the dish itself has no dairy.

For a full meal, add a simple green salad and some grilled bread rubbed with garlic. It also works as a side next to grilled chicken or lamb if you want something more substantial on the plate.

FAQ

Why did my briam turn out watery instead of thick and saucy?

This usually happens when the dish is baked covered the whole time, or the tomato paste is left out. Uncovering the dish for the last 20 to 25 minutes lets the liquid reduce, and the tomato paste helps thicken it from the start. If it’s still thin after baking, spoon off some liquid before serving.

Can I use yellow squash instead of zucchini in this briam?

Yes, yellow summer squash works the same way as zucchini in briam. Slice it to the same 1 cm / half inch thickness so it cooks at the same rate as the other vegetables. The flavor is very close, just slightly sweeter.

How long does leftover briam keep and does it reheat well?

Leftover briam keeps in the fridge for 3 to 4 days in a sealed container and reheats well in the oven at 180 C / 350 F for 15 to 20 minutes. Microwaving individual portions also works. Freezing isn’t a good idea since the vegetables get mushy once thawed.

What goes well with Greek briam besides bread?

Briam pairs well with crusty bread, but it’s also good with crumbled feta on top, a simple green salad, or grilled lamb or chicken on the side. Some people spoon it over rice for a heartier plate. It works as a main dish or a side.

Is Greek briam vegan and gluten free?

Yes, this briam recipe is both vegan and gluten free as written, since it’s just vegetables, olive oil, and herbs with no meat, dairy, or wheat. If you add feta as a topping for serving, it’s no longer vegan, though it’s still gluten free.

What’s the difference between briam and ratatouille?

Briam and ratatouille share similar vegetables, like zucchini, eggplant, and tomatoes, but briam is baked in the oven with potatoes and a tomato sauce, while ratatouille is usually cooked on the stovetop without potatoes. Briam also uses Greek oregano instead of French herbs like thyme and basil.

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• Greek Gigantes Plaki: Baked Butter Beans in Tomato Sauce
• the One-Pan Greek Chicken and Rice Bake with Feta and Lemon