I love making this rustic and wholesome The Ultimate Briam (Greek Vegetable Bake) when I want something comforting, simple, and deeply flavorful. Briam is an oven-baked medley of vegetables that turns tender and aromatic as it roasts, soaking up rich olive oil and vibrant tomato sauce. Every bite feels like a celebration of Mediterranean home cooking, and I always appreciate how such humble ingredients can create something so satisfying.
Why You’ll Love This Recipe
I love how this recipe transforms everyday vegetables into a hearty and beautiful dish. The slow baking allows the zucchini, potatoes, eggplant, and peppers to soften perfectly while absorbing the garlicky tomato sauce.
I also appreciate how naturally healthy and nourishing it is. It fits beautifully into a Mediterranean-style way of eating, and I find it filling enough to serve as a main dish.
Another reason I enjoy making briam is its versatility. I can serve it warm, at room temperature, or even cold the next day. The flavors deepen over time, which makes leftovers something I genuinely look forward to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium zucchinis, sliced 1/4-inch thick
2 medium potatoes, peeled and sliced
1 medium eggplant, sliced
1 large onion, thinly sliced
4 cloves garlic, minced
1 red bell pepper, sliced
1/3 cup extra virgin olive oil
1 1/2 cups passata or crushed tomatoes
1 tsp dried oregano
1/4 cup chopped parsley
1/2 tsp sugar
Salt and pepper to taste
Pinch chili flakes (optional)
Directions
I start by preheating the oven to 375°F (190°C). I slice all the vegetables into uniform 1/4-inch rounds so they cook evenly.
In a bowl, I combine the passata, minced garlic, oregano, sugar, salt, pepper, and 2 tablespoons of olive oil. I mix everything well to create a rich tomato sauce.
In a large mixing bowl, I toss the sliced zucchini, potatoes, eggplant, onion, and red bell pepper with the remaining olive oil, a bit of salt and pepper, and half of the prepared tomato sauce.
I pour a thin layer of sauce into the bottom of a large baking dish. Then I arrange the vegetables in overlapping rows or layers inside the dish.
I pour the remaining tomato sauce evenly over the top. I cover the dish loosely with foil and bake it for 45 minutes.
After that, I remove the foil and continue baking for another 30–40 minutes, until the vegetables are tender and beautifully golden.
Once baked, I let the dish rest for 10–15 minutes before serving. I finish it with freshly chopped parsley for a burst of freshness.
Servings and timing
I prepare this dish in about 25 minutes, and it bakes for 85 minutes, bringing the total time to 110 minutes.
This recipe serves 6 people generously.
Each serving contains approximately 280 kcal, making it a balanced and satisfying plant-based meal.
Variations
I sometimes like to add sliced tomatoes on top for extra juiciness. When I want a slightly richer flavor, I sprinkle a bit of crumbled feta over the vegetables during the last 15 minutes of baking.
For a heartier version, I occasionally add sliced carrots or even chunks of sweet potato. If I prefer a spicier profile, I increase the chili flakes or add a pinch of smoked paprika.
When I want a deeper herb aroma, I mix in fresh thyme or basil along with the oregano.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify, which makes it even more delicious the next day.
To reheat, I place it in a 350°F (175°C) oven for about 15–20 minutes until warmed through. If I am in a hurry, I reheat individual portions in the microwave, though I find the oven helps maintain the best texture.
I can also enjoy briam cold or at room temperature, especially during warmer months.
Related Recipes:
FAQs
Can I make briam ahead of time?
Yes, I often make it a day in advance. I find that the flavors deepen overnight, and it reheats beautifully.
Do I need to peel the eggplant?
I usually leave the skin on because it softens during baking and helps the slices hold their shape. If I prefer a softer texture, I partially peel it.
Can I freeze briam?
I can freeze it, but I notice the vegetables become softer after thawing. For best texture, I prefer enjoying it fresh or refrigerated.
What can I serve with briam?
I like serving it with crusty bread, a simple green salad, or even alongside grilled protein if I want a larger spread.
How do I prevent the vegetables from becoming too oily?
I make sure to measure the olive oil carefully and toss the vegetables evenly. Using just the right amount allows them to roast beautifully without becoming greasy.
Conclusion
I find briam to be one of the most comforting and satisfying vegetable dishes I can make. It is simple, wholesome, and full of Mediterranean flavor. Whenever I prepare this Greek vegetable bake, I feel connected to traditional home cooking and reminded that the best meals often come from the simplest ingredients.
📖 Recipe:
Print
The Ultimate Briam (Greek Vegetable Bake)
- Total Time: 110 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Briam is a rustic Greek vegetable bake featuring tender zucchini, potatoes, eggplant, and peppers roasted in a rich garlicky tomato sauce. This wholesome Mediterranean dish is simple, nourishing, and deeply flavorful.
Ingredients
2 medium zucchinis, sliced 1/4-inch thick
2 medium potatoes, peeled and sliced
1 medium eggplant, sliced
1 large onion, thinly sliced
4 cloves garlic, minced
1 red bell pepper, sliced
1/3 cup extra virgin olive oil
1 1/2 cups passata or crushed tomatoes
1 tsp dried oregano
1/4 cup chopped parsley
1/2 tsp sugar
Salt and pepper to taste
Pinch chili flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Slice all vegetables into uniform 1/4-inch rounds for even cooking.
- In a bowl, combine the passata, minced garlic, oregano, sugar, salt, pepper, and 2 tablespoons of olive oil. Mix well to create the tomato sauce.
- In a large mixing bowl, toss the zucchini, potatoes, eggplant, onion, and red bell pepper with the remaining olive oil, a bit of salt and pepper, and half of the prepared tomato sauce.
- Spread a thin layer of sauce on the bottom of a large baking dish. Arrange the vegetables in overlapping rows or layers inside the dish.
- Pour the remaining tomato sauce evenly over the vegetables. Cover loosely with foil and bake for 45 minutes.
- Remove the foil and continue baking for 30 to 40 minutes, until the vegetables are tender and golden.
- Let the dish rest for 10 to 15 minutes before serving. Garnish with freshly chopped parsley.
Notes
Add sliced fresh tomatoes on top for extra juiciness.
For a richer variation, sprinkle crumbled feta during the last 15 minutes of baking.
Add sliced carrots or sweet potatoes for a heartier version.
Increase chili flakes or add smoked paprika for more spice.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 15 to 20 minutes or microwave individual portions.
Can be enjoyed warm, at room temperature, or cold.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
