Greek · Lunch · Dinner
Briam (Greek Roasted Vegetables)
Μπριάμ
A summery Greek tray bake of potatoes, zucchini, eggplant and peppers slowly roasted in a garlicky fresh tomato sauce with herbs until soft and golden at the edges. This version keeps the rich, jammy flavour with far less olive oil than usual.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 32% · Protein 9%
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Ingredients
For 4 servings- 4 medium600 gPotatoes
- 2 large500 gZucchini
- 1 medium300 gEggplant
- 1 large150 gRed onion
- 1 medium120 gGreen bell pepper
- 4 cloves12 gGarlic
- 3 medium400 gRipe tomatoes
- 1 tbsp16 gTomato paste
- 3 tbsp40 gExtra virgin olive oil
- 1/2 cup120 gWater
- 1 tspDried oregano
- 1/4 cup15 gFresh parsley, chopped
- 2 tbsp6 gFresh dill, chopped
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
Steps
- 1
Heat the oven to 200 °C / 400 °F.
- 2
Scrub the potatoes and cut them into 1 cm thick rounds.
- 3
Cut the zucchini and eggplant into 2 cm thick rounds or half-moons.
- 4
Slice the red onion and bell pepper into thick strips, and finely chop the garlic.
- 5
Halve the tomatoes and grate the cut sides on a box grater into a large bowl, discarding the skins.
- 6
Stir the tomato paste, garlic, olive oil, water, oregano, half the parsley, the dill, salt and pepper into the grated tomato.
- 7
Add all the vegetables to the bowl and toss well so every piece is coated in the sauce.
- 8
Spread the vegetables in a large roasting dish, placing the potatoes at the bottom, and pour over any sauce left in the bowl.
- 9
Cover the dish tightly with foil and bake for 45 minutes.
- 10
Remove the foil, gently turn the vegetables, and bake uncovered for 40-45 minutes more until the potatoes are tender and the edges are browned and most of the liquid has thickened.
- 11
Rest for 10 minutes, then scatter over the remaining parsley and serve warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap the potatoes for cubed sweet potatoes or butternut squash for a sweeter, more colourful tray.
- Use a 400 g can of chopped tomatoes instead of grating fresh tomatoes when tomatoes are out of season.
- Replace the fresh dill with 1 teaspoon of dried dill or extra fresh parsley if dill is hard to find.
- Stir in a drained can of chickpeas for the last 20 minutes of baking to make it a more filling main dish.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, either at room temperature or reheated until steaming hot. Freezing is not recommended, as the potatoes and zucchini turn watery and mushy when thawed.
Make ahead
You can bake the whole dish a day ahead, since the flavours deepen overnight; refrigerate it and serve at room temperature or reheat until steaming hot, adding the fresh parsley just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (572 g) | Per 100 g | |
|---|---|---|
| Calories | 295 kcal | 52 kcal |
| Protein | 7.4 g | 1.3 g |
| Carbohydrates | 46 g | 8 g |
| of which sugars | 13.1 g | 2.3 g |
| Fiber | 9.7 g | 1.7 g |
| Fat | 11.1 g | 1.9 g |
| of which saturated | 1.6 g | 0.3 g |
| Sodium | 616 mg | 108 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
