Briam (Greek Style Roasted Vegetables)

Briam is essentially a roasted vegetable casserole done the Greek way. There is something about the combination of the roasted veggies with the spices, tomatoes, and olive oil that just makes this dish the ultimate comfort food. It’s so great on its own, but also I love to have it as a side dish with my favorite protein dish like Chicken Souvlaki.

❤️ Why You’ll Love Briam

• Comforting: Veggies done in this way with tomatoes and spices are just so warming and comforting
• Healthy: Briam is full of wholesome, healthy vegetables. This recipe is good for you, low carb, and you can feel good about eating it
• Versatile: Use your favorite veggies in your Briam dish, or swap out any of the ones you don’t like from the recipe to make it your own

🍲 Ingredients

Tomatoes – This recipe uses both fresh tomatoes and diced, canned tomatoes. Both of these provide their flavors to the dish, and it can be a great dish to make in the summer when tomatoes are in season

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Feta – You won’t find many Greek dishes that don’t include feta. Greeks LOVE feta! If you are looking for the most authentic feta you can find in your grocery store, look for one made with sheep’s milk and/or goat’s milk. You also want to try and find one made in Greece with a white color not yellowish

👩‍🍳 How to Make Briam

1. Preheat the oven to 400F.
2. Mix together the 3 cups diced tomatoes, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.
3. To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.
4. Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
5. Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.
6. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes until bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.
7. Serve topped with crumbled feta cheese and pieces of pita bread.

🪄 Tips and Tricks

• Serve with fresh parsley on top or your fav fresh herbs
• Add in other veggies like bell peppers

🗒 Substitutions

• Yellow Potatoes: You can use russet potatoes instead of yellow potatoes if need be
• Eggplant & Zucchini: If you plan to just do one of these vs. both make sure you use more of the one ingredient to fill up the dish
• Olive Oil: You can swap the olive oil for avocado oil but as a Greek, I’m always going to tell you EVOO is the better choice and most flavorful

🗒 Best served with

• Greek Chicken and Lemon Potatoes
• Greek Chicken Souvlaki
• Lamb Chop Recipe

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to four days. This dish is great warmed up with some crispy sourdough bread.

🤔 Common Questions

Briam (Greek Style Roasted Vegetables)

5 from 4 votes

Briam is a Greek-style roasted veggie casserole that I love so much. It's so comforting and the perfect side dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine Greek

Servings 4 -6

Calories 412 kcal

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Ingredients

  

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For the vegetables

• 1 medium eggplant, sliced into 1/4 inch rounds
• 1 medium zucchini, sliced into 1/4 inch rounds
• 3 large yellow potatoes, peeled and sliced into 1/4 inch rounds
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 3 fresh tomatoes, quartered and halved

For the tomatoes

• 3 cups diced tomatoes
• 3 cloves garlic, grated or pressed
• 6 tbsp olive oil
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 tbsp dried oregano

For serving

• 1/2 cup crumbled feta cheese
• 2 pitas, cut into quarters (make our fluffy pita bread recipe)

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Instructions

 

• Preheat the oven to 400F.
• Mix together the 3 cups diced tomatoes, garlic, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.
• To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.
• Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
• Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.
• Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes unti bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.
• Serve topped with crumbled feta cheese and pieces of pita bread.

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Notes

• This recipe is delicious on it’s own or as a side dish to our Greek Chicken and Lemon Potatoes

Nutrition

Calories: 412kcal | Carbohydrates: 48.6g | Protein: 6.5g | Fat: 24.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 16.7g | Sodium: 1267mg | Fiber: 9g | Sugar: 10.9g

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