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
