A hearty roasted mix of zucchini, potatoes, and eggplant in a garlicky tomato sauce.
Briam is a summer vegetable bake found across Greek home kitchens, layering sliced zucchini, potatoes, and eggplant with tomatoes, olive oil, and herbs, then roasting slowly until everything turns soft and slightly caramelized at the edges. It's a naturally vegan main, hearty enough on its own with good bread. The technique is simple but benefits from patience: a generous amount of olive oil and a long, low roast lets the vegetables release and reabsorb their juices, concentrating flavor rather than steaming quickly at high heat.
Serves 6
Preheat oven to 190°C (375°F). Slice all vegetables into even rounds, about 6mm thick.
Arrange zucchini, potatoes, eggplant, and onion in a large baking dish, overlapping slightly.
Whisk crushed tomatoes, olive oil, garlic, oregano, salt, and pepper together, then pour evenly over the vegetables.
Cover with foil and roast 35 minutes.
Remove foil and roast 20-25 more minutes until the vegetables are tender and the top is lightly caramelized.
The dish should look glossy with reduced sauce, not watery — extend the uncovered time if needed.
Let rest 10 minutes, scatter with parsley, and serve warm or at room temperature.
Slice the vegetables evenly so they cook at the same rate.
Don't skimp on the olive oil — it's essential to the dish's richness and how the vegetables caramelize.
Let briam rest at room temperature before serving; the flavors settle and it's traditionally enjoyed this way.
Add sliced bell peppers for extra sweetness and color.
Top with crumbled feta in the last 10 minutes of roasting for a creamier finish.
Serve alongside grilled fish or chicken for a heartier meal.
Refrigerate for up to 4 days; briam tastes even better the next day, and reheats well in the oven or microwave.
Briam is a classic Greek summer vegetable dish rooted in the Mediterranean tradition of slow-roasting seasonal produce together, closely related to French ratatouille and other regional vegetable bakes across southern Europe.
Yes, briam keeps well and its flavor deepens after a day in the fridge, making it a great make-ahead dish.
It likely needs more uncovered roasting time to let the liquid reduce and concentrate; extend the final uncovered stage until the sauce thickens.
Yes, as written it's entirely plant-based, making it a hearty vegan main dish.
Per serving (320g / 11.3 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
