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Classic Greek Briam (Oven-Roasted Summer Vegetables)

Briam is a beloved Greek dish that showcases the vibrant flavors of summer vegetables, slow-roasted to perfection with olive oil and aromatic herbs. This traditional recipe, deeply rooted in Mediterranean cuisine, highlights the natural sweetness of zucchini, eggplant, bell peppers, and tomatoes, creating a rich and comforting dish. The vegetables are lightly fried before roasting, enhancing their texture and depth of flavor. Finished with fresh parsley and mint, Briam is a celebration of simplicity and wholesome ingredients. Serve it as a main course with crusty bread and feta cheese or as a side dish alongside grilled meats. Whether enjoyed warm or at room temperature, this dish embodies the essence of Greek home cooking—rustic, nourishing, and irresistibly delicious.

Main | Side | Greek | Vegan | Vegetable Stew | Baking Dish | Frying Pan | Saucepan | Bell Pepper | Eggplant | Tomato | Zucchini | Pan-Frying | Roasting | Sautéing | Simmering | Summer | Slow
Time to complete

Prep

20min

Cook

45min

Wait

0 minutes

Total

1h 5min

Ingredients (Makes 6 portions)
  • 2 medium potatoes, diced (2 cm / ¾ in)
  • 2 globe eggplants, diced (2 cm / ¾ in)
  • 4 zucchini, diced (2 cm / ¾ in)
  • 3 green bell peppers, chopped
  • 3 red bell peppers, chopped
  • 2 yellow onions, thinly sliced
  • 5 ripe tomatoes, grated
  • 1 tbsp dried oregano, crushed
  • ½ bunch fresh parsley, finely chopped
  • 10 large mint leaves, finely chopped
  • 100 ml (⅓ cup) olive oil
  • Additional olive oil for frying
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 5.2
  • Protein: 1.4
  • Carbohydrates: 9.8
  • Fiber: 2.3
Directions

Preparing the Vegetables

  • 1. Heat enough olive oil in a deep frying pan to cover ⅓ of the pan. Bring to high heat.
  • 2. Fry the potatoes, eggplants, and zucchini in batches if necessary, for 2-3 minutes until lightly golden.
  • 3. Remove with a slotted spoon and transfer to a medium baking dish. Season with salt and pepper, tossing to distribute evenly.

Making the Sauce

  • 4. In a saucepan, heat 100 ml (⅓ cup) olive oil over medium heat. Sauté the bell peppers and onions for 4-5 minutes until softened.
  • 5. Add the grated tomatoes, salt, pepper, and oregano. Simmer for about 10 minutes until the sauce thickens slightly.
  • 6. Pour the sauce over the vegetables in the baking dish.

Baking the Briam

  • 7. Sprinkle the chopped parsley and mint over the dish.
  • 8. Bake in a preheated oven at 180°C (350°F) for 45 minutes, until the vegetables are tender and slightly crisp on top.
Cookix's Secrets

Alternative Cooking Method

  • Prepare Briam in a slow cooker by layering the ingredients and cooking on low for 4-5 hours.

Alternative Proteins

  • For a heartier dish, add chickpeas or white beans to the vegetable mix before baking.

Bold Flavor Enhancements

  • Incorporate a pinch of cinnamon or smoked paprika into the tomato sauce for a richer depth of flavor.

Enhancing Flavor

  • For deeper flavor, let the Briam rest for 15 minutes after baking to allow the flavors to meld.

Healthier Version

  • Skip the frying step and roast all vegetables directly in the oven with a drizzle of olive oil.

Seasonal Tweaks

  • In autumn, add diced pumpkin or sweet potatoes for a seasonal twist.

Serving Suggestions

  • Pair with crusty bread and crumbled feta cheese for a traditional Greek experience.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.