Briam: Traditional Greek Roasted Vegetables

Briam is a classic Greek dish that features a variety of vegetables roasted to perfection with olive oil, garlic, and herbs. It’s simple, flavorful, and healthy—making it a great side dish or light main course. This dish showcases the natural sweetness of the vegetables and the aromatic essence of Greek seasonings.

 

Ingredients

• 3 medium potatoes, peeled and sliced into thin rounds
• 2 medium zucchinis, sliced
• 1 medium eggplant, sliced
• 1 red onion, thinly sliced
• 1 bell pepper (red or yellow), sliced
• 2 medium tomatoes, sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/2 cup water (or vegetable broth for extra flavor)

Instructions

Preheat the Oven:

 

Preheat your oven to 375°F (190°C). Grease a large baking dish with a little olive oil or line it with parchment paper.

Prepare the Vegetables:

 

Slice the potatoes, zucchinis, eggplant, red onion, bell pepper, and tomatoes into thin rounds or slices. Try to keep the sizes as uniform as possible for even cooking.

Layer the Vegetables:

 

Arrange the sliced vegetables in the prepared baking dish, layering them in a visually pleasing way. You can layer them in a spiral pattern or simply layer each vegetable on top of the other.

Season the Vegetables:

 

In a small bowl, mix the olive oil, minced garlic, oregano, thyme, salt, and pepper. Drizzle the seasoned oil over the layered vegetables. Make sure they are evenly coated.

Pour the water or vegetable broth around the vegetables in the baking dish to help with moisture during the roasting process.

Roast the Briam:

 

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and continue roasting for an additional 20-30 minutes, or until the vegetables are tender and slightly caramelized. You may want to stir the vegetables halfway through to ensure they cook evenly.

Garnish and Serve:

 

Once the vegetables are roasted to perfection, remove the dish from the oven and let it cool slightly.

Garnish with fresh parsley before serving.