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Baked briam in a ceramic dish showing layered potato, zucchini, eggplant, and tomato slices in tomato sauce with parsley on top

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
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.