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Briam: Traditional Greek Roasted Vegetables Recipe

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4.1 from 8 reviews

Briam is a traditional Greek roasted vegetable medley featuring thinly sliced potatoes, zucchini, and onions baked with herbs, garlic, tomatoes, and extra virgin olive oil. This wholesome dish is packed with rich Mediterranean flavors and perfectly tender vegetables, ideal as a main or side served warm or at room temperature.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 1/4 lb (570 g) gold potatoes (about 3 medium), peeled and thinly sliced into 1/8-inch rounds
  • 1 1/4 lb (570 g) zucchini squash (2 to 3), thinly sliced into 1/4-inch rounds
  • 1 large red onion or 2 smaller red onions, thinly sliced into rounds

Herbs and Seasonings

  • 2 tsp (3.6 g) dried oregano
  • Scant 1 tsp (1.2 g) dried rosemary
  • 1/2 cup (35 g) chopped fresh parsley
  • 4 garlic cloves, minced
  • Salt and kosher pepper, to taste

Other Ingredients

  • 1 28-oz (794 g) canned diced tomatoes with juice (preferably no-salt added, organic)
  • Early Harvest Greek extra virgin olive oil, generous amount for tossing and drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (205 degrees C) and position a rack in the middle to ensure even roasting.
  2. Season Vegetables: In a large mixing bowl, combine the thinly sliced potatoes and zucchini. Add salt, pepper, dried oregano, and rosemary. Then stir in the chopped fresh parsley, minced garlic, and a generous drizzle of extra virgin olive oil. Toss well to evenly coat the vegetables with the oil and herbs.
  3. Prepare Pan: Take a large oven-safe round skillet or pan (about 11 inches in diameter). Pour half of the canned diced tomatoes with their juice into the pan, spreading them to evenly cover the bottom.
  4. Arrange Vegetables: Layer the seasoned potatoes, zucchini, and sliced onions in the pan, arranging them in rows around the shape of the pan alternately for an attractive presentation.
  5. Add Remaining Mixture and Tomatoes: If there is any olive oil and garlic mixture left in the bowl, pour it over the arranged vegetables. Then top with the remaining diced tomatoes from the can, distributing evenly.
  6. Bake Covered: Cover the pan loosely with foil, tenting it slightly so it does not touch the vegetables. Bake in the preheated oven for 45 minutes to allow the veggies to soften and absorb flavors.
  7. Roast Uncovered: Carefully remove the foil and return the pan to the oven uncovered. Continue roasting for another 30 to 40 minutes, until the vegetables are tender, slightly charred around edges, and most liquids have evaporated. Check occasionally as ovens vary.
  8. Serve: Remove from oven and serve warm or at room temperature. Finish with a generous drizzle of extra virgin olive oil for added richness. Briam pairs wonderfully with crusty bread or as a side to grilled meats.

Notes

  • An 11-inch oven-safe skillet works well, but you can also use a round baking dish or roasting pan if necessary.
  • Tenting the foil prevents it from sticking to the vegetables during covered baking.
  • Adjust roasting times based on your oven’s heat distribution; the goal is soft, caramelized vegetables with minimal liquid.
  • Briam is delicious served at room temperature, making it great for make-ahead meals or picnics.
  • For a lower sodium version, choose no-salt added canned tomatoes and adjust added salt accordingly.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish/Side Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://dishiary.com/briam-traditional-greek-roasted-vegetables-recipe/