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Briam is essentially a roasted vegetable casserole done the Greek way. There is something about the combination of the roasted veggies with the spices, tomatoes, and olive oil that just makes this dish the ultimate comfort food. It’s so great on its own, but also I love to have it as a side dish with my favorite protein dish like Chicken Souvlaki.
Why You’ll Love Briam
- Comforting: Veggies done in this way with tomatoes and spices are just so warming and comforting.
- Healthy: Briam is full of wholesome, healthy vegetables. This recipe is good for you, low carb, and you can feel good about eating it. Find more recipes like this in my healthy Greek dinners guide.
- Versatile: Use your favorite veggies in your Briam dish, or swap out any of the ones you don’t like from the recipe to make it your own.
Ingredients
Tomatoes – This recipe uses both fresh tomatoes and diced, canned tomatoes. Both of these provide their flavors to the dish, and it can be a great dish to make in the summer when tomatoes are in season
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Feta – You won’t find many Greek dishes that don’t include feta. Greeks LOVE feta! If you are looking for the most authentic feta you can find in your grocery store, look for one made with sheep’s milk and/or goat’s milk. You also want to try and find one made in Greece with a white color not yellowish
How to Make Briam
- Preheat the oven to 400F.
- Mix together the 3 cups diced tomatoes, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.
- To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.
- Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
- Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes until bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.
- Serve topped with crumbled feta cheese and pieces of pita bread.
Tips and Tricks
- Serve with fresh parsley on top or your fav fresh herbs
- Add in other veggies like bell peppers
Substitutions
- Yellow Potatoes: You can use russet potatoes instead of yellow potatoes if need be
- Eggplant & Zucchini: If you plan to just do one of these vs. both make sure you use more of the one ingredient to fill up the dish
- Olive Oil: You can swap the olive oil for avocado oil but as a Greek, I’m always going to tell you EVOO is the better choice and most flavorful
Best served with
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to four days. This dish is great warmed up with some crispy sourdough bread.
Common Questions
Briam translates to roasted food. In the case of this recipe, it’s the delicious roasted veggie casserole.
You can add any veggies to this dish, bell peppers, okra, onions, get creative!
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Ingredients
For the vegetables
For the tomatoes
- 3 cups diced tomatoes
- 3 cloves garlic, grated or pressed
- 6 tbsp olive oil
- 1 ½ tsp salt
- ¾ tsp pepper
- 1 tbsp dried oregano
For serving
- ½ cup crumbled feta cheese
- 2 pitas, cut into quarters, (make our fluffy pita bread recipe)
Instructions
Start Cooking- Preheat the oven to 400F.
- Mix together the 3 cups diced tomatoes, garlic, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.
- To the bottom of a 12 inch pie plate (or other baking dish) add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.
- Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.
- Spread the rest of the diced tomatoes mixture over the vegetables followed by the chopped fresh tomatoes.
- Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes unti bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.
- Serve topped with crumbled feta cheese and pieces of pita bread.
Notes
- This recipe is delicious on it’s own or as a side dish to our Greek Chicken and Lemon Potatoes
14 people are discussing this recipe. Join in
I need to try and make this dish, looks and sounds amazing. Its giving ratatouille but make it Greek!
it is sooo good! youd love it !
So delicious and comforting in a healthy way❤️
thank you so much hunnie!!!
Another perfect recipe – Added fresh dill from my garden!
thank you so much!!!
One of my favorite Greek Dishes and this recipe is just like YiaYia use to make
THE BEST!!!!
Is that garlic you added to the tomatoes? Garlic is not listed in the ingredients
GOOD SPOT!! That has been edited!
I just made this dish for the first time last night it was amazingly delicious! I love eating veggie-rich meals so this was a new way to do that, very healthy ingredients and lots of colour with huge flavour. Not only that but it was very quick and easy to prepare and looks beautiful as well –an easy way to impress your guests.
You are so sweet Amanda!! Thank you!!
Mmmmmm. Delicious.
http://www.chefmimiblog.com
Thanks hun